To a New Englander, there are very few things that are better than when spring finally arrives. And it’s HERE! FINALLY. After six months of cold (the kind of cold that hurts your face), of going to battle with the snow, of layers upon layers of clothing, of unspeakable heating bills, and of seeing nothing green, we are a people who welcome spring with open arms. At last! Open windows, light jackets (if any!), and seeing things growing out of the ground! And the ground itself, not covered in snow! People outside, enjoying themselves!
And the best part of spring- fresh green seasonal produce! Hurrah!
It’s so easy to eat healthy this time of year with all the yummy, fresh, seasonal green things that abound in the spring. And this asparagus, pea, and gruyere omelette is the perfect way to get in a big dose of fresh delicious spring veggies for breakfast, lunch, or dinner. And it only takes a few minutes to make! YUM.
I have to admit: I’m usually not the biggest omelette fan. I’ve always found them to be a bit dry, and the veggies/filling to not quite blend well together. This is because I’ve always had a scrambled omelette, rather than a rolled one! Rolled omelettes are the way to go.
What’s the difference between a scrambled omelette and a rolled omelette, you ask? …