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Green Blender Omelet Recipe
ACTIVE: 10 MIN | TOTAL: 10 MIN
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| 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.
