Recipe Instructions:
Ingredients
6-8 thin spears asparagus , trimmed
2 large eggs
2 tablespoons ricotta , divided
salt and freshly ground pepper , to taste
2 teaspoons olive oil
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped scallions , plus more for garnish
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
Instructions
Add the asparagus to a pot of boiling salted water over medium heat. Cook for 3-5minutes until bright green and tender-crisp. Quickly cool the asparagus with cold water, and pat dry. Set aside.
Beat the eggs and 1 tablespoon of ricotta in a bowl. Season with salt and pepper. Heat the oil in a small non-stick skillet. Pour in the egg mixture and make sure it covers the entire surface by swirling the pan. Cook over medium-low heat until the edges are cooked through (edges only).
Add the remaining ricotta, asparagus, thyme leaves, and chives on one side of the omelet. Sprinkle with pine nuts and cook on low heat for about 30 seconds.
Shake the pan gently to ensure the bottom of the omelet is loose. Don't worry if the center still looks raw. Using a non-stick spatula carefully flip the side with no filling over the top of the side with the filling. Cook for another minute.
Remove from the skillet and serve hot, sprinkled with grated Parmesan cheese and freshly chopped scallions
