8 ea. Large Eggs
5 T. Heavy Cream
¼ C. Diced Red Onion
½ C. Asparagus (Cut into 1/2 inch Pieces)
3 T. Canola Oil
TT. Salt and Pepper
Cream Cheese Filling
8 oz Cream Cheese
3 TB. Half & Half
2 T. Fresh Chive Minced
2 T. Fresh Dill Minced
2 T. Fresh Tarragon Minced
8 oz. Gramma’s Garden Chili Sauce
Combine Cream cheese and half and half in a mixing bowl . Mix on medium speed, scraping the sides of
the bowl occasionally until cheese is light and fluffy. Add fresh herbs and mix together well. Reserve in a
pastry bag until omelet is ready to be filled.
Crack the eggs into a small mixing bowl with cream. Stir gently with a whisk until mixed.
Heat a 6- to 8-inch omelets pan over high heat until Hot. Add the Oil making sure it coats the bottom of
the pan. Add onions and asparagus sautéing lightly.
slowly pour in the egg mixture. Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little,
and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away
from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the
sides of the pan.
Flip or turn the omelet. Pipe the herb cream cheese mixture into the center of the omelet, fold and
serve by topping with the Gramma’s Garden chili sauce.