Asparagus / Poblano Chili Omelet With Jalapeño Cream Cheese

The plan was to stuff a poblano pepper with a tofu and mushroom mixture I had prepared. That plan came to a screeching halt when I realized my torch was useless because the  MAPP gas canister was empty. I popped the pepper in the oven to roast it under the broiler and left it there too long. The skin charred and came off just fine, which was the purpose, but the pepper was cooked too well to work for stuffing.

I quickly shifted to omelet making mode and sautéed onion and a few small stalks of chopped asparagus for just a couple minutes so the asparagus would retain some crunch.

asparagus omelet


I beat a few eggs with cultured buttermilk and salt and mixed in the chopped poblano pepper and the sautéed onion and asparagus. I cooked the omelet slowly in a nonstick skillet under a lid at low temperature.

asparagus omelet (1).jpg

asparagus omelet


I spread a generous portion of jalapeño cream cheese on half the omelet before folding it. Low fat it was not, but it sure did taste good!

 


 

 

 

 


4 thoughts on “Asparagus / Poblano Chili Omelet With Jalapeño Cream Cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s