Food & Cooking Recipes Breakfast & Brunch Recipes Omelet with Asparagus, Greens, and Pecorino By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 2, 2018 Print Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 4 Fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg. Ingredients ½ bunch asparagus, trimmed and cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 8 large eggs ¼ teaspoon coarse salt Ground black pepper 2 tablespoon grated Pecorino Romano ¾ cup baby arugula Directions In a pot of salted boiling water, blanch asparagus until bright green and tender, about 2 minutes. Transfer to an ice bath and drain. Heat a large skillet over medium-low heat. Add oil and swirl to coat. Whisk eggs in a bowl and add salt. Season with pepper. Pour into pan and cook until omelet is just set, 7 to 8 minutes. (Occasionally tilt pan and lift up sides of set egg with a spatula to allow uncooked egg to run underneath.) Top half of omelet with Pecorino, asparagus, and arugula. Flip other half over top and cook until cheese melts, about 30 seconds more. Cut into wedges to serve. Cook's Notes Slice this omelet into wedges to more easily feed a crowd. Print