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Green Blender Omelet with Asparagus & Ricotta

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 To keep asparagus fresh in the fridge for a week, set spears upright in a glass with an inch of water; cover loosely with a plastic bag. Refresh water if cloudy.

Green Blender Omelet Recipe

ACTIVE: 10 MIN | TOTAL: 10 MIN

Green Blender Omelet with Asparagus & Ricotta
Green Blender Omelet with Asparagus & Ricotta

Green Blender Omelet Ingredients

  • 4 large eggs 
  • 1 cup packed mixed herbs (parsley, dill, or basil) 
  • 3 tbsp. unsalted butter, divided 
  • ¾ lb. asparagus, in 1-inch pieces 
  • 2 large garlic cloves, finely chopped
  • crushed red pepper (optional)
  • 2/3 cup whole-milk ricotta

Green Blender Omelet Preparation

  • Add eggs, herbs, and a pinch of salt and pepper to a blender; blend until herbs are finely chopped and eggs are pale green, 1 minute. Melt 1 tbsp. butter over medium heat in a small nonstick skillet. 
  • Add asparagus; cook, stirring occasionally, until crisp-tender, 2 minutes. 
  • Add garlic and, if desired, a pinch of crushed red pepper. 
  • Cook, stirring, 1 minute more. 
  • Transfer to a plate. Return skillet to heat. 
  • Melt 1 tbsp. butter and pour half of egg mixture into skillet. 
  • Spread into an even layer and cook until set, 1 to 2 minutes. 
  • Dollop half of the ricotta on one side and top with half of the asparagus.
  • Fold omelet and slide onto a plate.
  • Repeat process with the remaining 1 tbsp. butter, egg mixture, ricotta, and asparagus. Makes 2 omelets.

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The Elite Kitchen: Green Blender Omelet with Asparagus & Ricotta
Green Blender Omelet with Asparagus & Ricotta
CLICK HERE for a healthy way of Life! Looking for Green Blender Omelet recipe? Visit us for more healthy and yummy recipes.
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The Elite Kitchen
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