Friday, March 18, 2011
Friday, January 21, 2011
Goat Cheese and Asparagus Omelet
2 eggs - salt and pepper - asparagus - goat cheese
In a small frying pan over medium-high heat, bring a small amount of water to a boil. Place asparagus into water, cover and cover for 2 minutes. Remove from water, set aside and keep warm. Empty water out of pan, and return it to the heat. Turn heat down to medium-low. In a small bowl whisk eggs with a splash of water and the salt and pepper. Pour into pan and swirl pan if necessary to coat entire bottom with the egg. Cook until top is no longer jiggly and bottom is browned, flip and cook for another 2 minutes. Sprinkle one half of omelet with goat cheese and place asparagus spears on top of cheese. Fold omelet in half and remove from pan. Enjoy!
Friday, December 17, 2010
White Chocolate and Pistachio Cookies