24 eggs 1 1/2 cups water 1/3 cup real bacon pieces 2 cups grated cheddar cheese 1/2 cup onion, chopped 32 small asparagus spears, cut into 1 inch pieces and blanched in boiling water salt and pepper to taste
Preparations:
Seperate eggs whites from yolks. Reserve yolks for later use. Pour the whites into a bowl and beat until frothy. Add about 1 and 1/2 cups water to make the mixture runny. Add bacon, cheese, and onion and mix well. Add the salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1 inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat a 9 inch skillet over medium heat. When skillet is nice and warm, spray nonstick cooking spray and add 1/8 to 1/6 of the omelet mixture, depending on how many omelets you plan to make. Add 4-5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan and cook 3-5 minutes depending on the heat of the stove. Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still moves when you shake it around.
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