OPEN-FACE OMELET WITH ASPARAGUS AND BACON

Here's Idol sa Kusina Recipe for Episode 57 / Aug. 12 - OPEN-FACE OMELET WITH ASPARAGUS AND BACON

OPEN-FACE OMELET WITH ASPARAGUS AND BACON

Ingredients:

• 500 g. green asparagus spears
• 6 pcs. eggs
• Salt
• 1 tsp. crushed black pepper corn
• 2 tbsp. vegetable oil
• 1 cup bacon
• 1 cup Mozzarella cheese shredded
• 20 g. fresh basil

Procedure:

• 1. Preheat oven.
• 2. Snap off and discard tough ends of asparagus. Cut asparagus diagonally into ¼ inch pieces. Whisk together eggs, salt, and pepper in a bowl.
• 3. Heat oil in a 20-inch non-stick oven-proof pan over medium heat. Add bacon, and asparagus, and cook, stirring occasionally, for 2to 4 minutes or until bacon is thoroughly heated and asparagus is crisp tender.
• 4. Reduce heat to low and add egg mixture. As egg mixture starts to cook, gently lift edge of omelet with spatula, and tilt pan so uncooked portion flows underneath. Cook 2 minutes or until almost set.
• 5. Sprinkle oven with cheese. Wait for 1 minute or until cheese melts. Remove from oven, and carefully slide omelet onto a plate. Garnish with fresh basil.