Asparagus and Cashew Omelet

Ingredients

• Cashew nuts

  Nuts, raw

  2 oz or 57g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Water

  Plain, clean water

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Parsley

  Raw

  1 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Butter

  Unsalted

  1 tbsp or 14g

• Asparagus

  Raw

  ½ lb or 227g

Directions

1. Snap or cut off any woody bottoms of the asparagus spears. Fill a large, wide skillet with about 3/4-inch of water.
2. Add the asparagus in an even layer. If the water doesn't cover the asparagus, cover the pan. Cook 1 to 2 minutes for thin asparagus, 5 minutes for medium, and 6-7 for large.
3. Preheat a dry frying pan over medium heat. Roast the cashews for a few minutes, shaking occasionally, until fragrant.
4. In a bowl, whisk together the eggs, roasted cashews, water, parmesan cheese, and parsley. Season generously with salt and pepper.
5. Return the same pan to medium heat and add the olive oil and butter. Once the butter has melted, pour in the egg mixture.
6. Cook the omelet, allowing it to set until softly cooked but still slightly moist on top.
7. Cut the asparagus, add to the omelet and cook for another 4-5 minutes, or until the asparagus is heated through and the omelet is cooked to your liking.
8. Serve the omelet immediately.