8 eggs (2 eggs per omelette)

1 cup white cheddar cheese (shredded) 1/4 cup for each omelette)

1 lb. asparagus (ends trimmed)

1/4 cup bread crumbs

1/4 cup grated parmesan cheese

3 tbsp. olive oil plus 1 tbsp.

2 tbsp. butter (for each individual omelette)


1. In pot of boiling water, boil asparagus for 5 minutes. Drain well.

2. In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Mix well.

3. In a baking pan, put a tbsp of olive. Coat the bottom of the pan.

4. Put asparagus in pan. Put bread crumb mixture on top.

Preheat oven to 350 degrees.

5. Bake asparagus in oven for about 10-12 minutes. (You want the crumbs to be a little crispy.) Remove and put to the side.


6. To make an individual omelette, beat two eggs in a bowl. Add 1/4 cup of white cheddar cheese.

7. In a hot skillet put 2 tbsp. of butter. When it is almost melted, pour in eggs. Put some asparagus on top. (see photo)



8. After about 4 minutes, fold eggs over. Cook on each side for at least 3 minutes each.

Serve hot.