Recipe Name Asparagus, Onion & Goat cheese egg white Omelet Submitted by Marco Recipe Description breakfast Quantity 10 Quantity Unit omelets Prep Time (minutes) 10 Cook Time (minutes) 5 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 1.5 cups, sliced Yellow onion, chopped 1 teaspoon balsamic vinegar 1/2 cup Asparagus, chopped 1/4 cup, chopped or sliced Tomatoes, seeded and diced 1/8 teaspoon basil 1 1/2 cups eggs, white only 3 ounces goat cheese Steps Sequence Step 1 In a heavy saute pan, heat the olive oil. 2 Add onion. reduce heat to low and stir occasionally until soft and golden in color. 3 Stir in vinager to deglaze pan. Add salt and pepper. Reserve. 4 Blanch asparagus for 1 minute in boiling water. Shock in ice water bath. Reserve. 5 As needed for service, heat 6" non stick saute pan over medium-low heat. Coatwith cooking spray(not listed). 6 Add 1/4 cup egg. Cook, lifting edges to allow liquid egg to flow under, until fully set. 7 On one half omelet, top with caramelized onions, blanches asparagus and goat cheese. 8 Fold untopped half. Transfer to a plate. 9 Top with tomatoes and basil.