French Layered Omelette

Ingredients

• Fiddlehead & Asparagus Layer
• 6 eggs
• 1 head asparagus, parboiled for 1 min in boiling water and cut in 2 inch pieces
• 1 cup fiddleheads, parboiled for 5 min in boiling water and cut into quarters
• 1 Tbsp butter or olive oil
• Sea salt and black pepper
• 1 cup feta or asiago cheese
• Mushroom Layer
• 6 eggs
• 1 Tbsp butter or olive oil
• 2 cups mixed mushrooms, sliced
• Sea salt and black pepper
• 1 cup feta or asiago cheese
• Tomato Layer
• 6 eggs
• 1 Tbsp butter or olive oil
• 2 cups mixed tomatoes, sliced
• Sea salt and black pepper
• 1 cup feta or asiago cheese
• Chive flowers and torn fresh basil for garnish

Instructions

1. Beginning with the fiddlehead and asparagus layer, sauté parboiled vegetables in a pan with 2 Tbsp oil or butter for 1-2 minutes.
2. While vegetables are sautéing, whisk 6 eggs with ½ tsp sea salt and a few good cracks of black pepper
3. Add asparagus and fiddleheads to the bowl of whisked eggs
4. Rinse and dry the pan and add 1 tsp of oil or butter to pan
5. Pour in the egg mixture to the pan letting sit for 10-15 seconds
6. Pull the eggs from edge of pan to the center of pan using a baking spatula until the eggs begin to set, about 2-3 minutes
7. Reduce heat to low and cook until set, about 4-5 minutes
8. Remove from pan and slide onto oven safe plate slightly larger than the size of the omelet  and sprinkle with 1 cup cheese of choice
9. Cook the mushroom and tomato layer in the same manner. Beginning by sautéing the vegetables and whisking the eggs separately with salt and pepper. Add the cooked vegetables to the eggs, and then make an omelet with a clean and oiled pan. Place the next mushroom omelet layer on top of the fiddlehead/asparagus layer and top with 1 cup of cheese. Place the final tomato layer on the top of the mushroom layer and top with chive flowers, torn basil or other edible flowers and herbs. Slice and serve!