Preheat an 8” saute pan on the stovetop over medium heat.
Crack eggs in a deep bowl. Add milk and whisk with a fork until well blended.
Coat the pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelette is desired, gently flip it when it's cooked enough to be manageable.
Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelette, sprinkle with Gouda and fold the omelet in half to cover.
Sprinkle with salt and pepper to taste and serve immediately.
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Did you know? Despite the negative press that eggs have received in the past, they can absolutely be apart of a healthy diet!
Place asparagus on a baking sheet lined with parchment paper. Drizzle asparagus with olive oil and toss to coat.
Sprinkle pine nuts and Parmesan over asparagus and toss to coat.
Bake for 10-12 minutes or to desired tenderness.
Hack: Store leftovers in the refrigerator for up to 5 days. To freeze, lay cooled asparagus spears in a single layer on a baking sheet. Place in the freezer until completely frozen. Seal in a freezer-safe container and store in the freezer for up to 6 months.
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
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Asparagus is a healthy addition to your diet with many nutrients and a good amount of fiber!