Sometimes things don’t work out they way you expect. This isn’t necessarily a bad thing!
I originally planned on making an omelet but I wasn’t able to flip it. I think this happened because there there wasn’t enough protein (egg yolk) to form a solid enough base. In the end, I was able to save it and it was super tasty!
The Basics
- Fresh asparagus – I used about 10 stalks.
- Fresh scallops – About a handful
- Eggs or egg whites – About 1-2 cups. I used left over egg whites and broken eggs when trying to make a Hollandaise sauce.
- Parmesan cheese – about a handful
- Spray oil
- Fresh parsley; optional – Finely minced
- Hollandaise sauce
The Rundown
Beat eggs with a whisk until you see small and large bubbles.
Coat a frying pan with the spray oil and add the asparagus.
Make sure you remove any woody ends by gently bending it. The stalk will snap naturally and will leave you the freshest parts of the asparagus. Cut asparagus into large pieces. Note: Mine aren’t cut because I was going to keep them in tact for the omelet I was attempting to make.
Season the asparagus with salt and pepper. Cook over medium heat for about 3-5 minutes until cooked. Set aside when cooked.
Spray more oil into the frying pan and add the eggs. Scramble until almost cooked.
Add scallops and asparagus. Continue to cook until scallops are no longer translucent.
Plate to serve. Add Hollandaise sauce and top with a sprinkle of parsley. Enoy!
