Make this seasonal breakfast for mom on Mother’s Day!

Ingredients

1 pound asparagus – trimmed and cut into large pieces (about 1 cup)
1 cup shredded Swiss cheese (reduced fat is okay)
8 large eggs
4 teaspoons butter
1/2 teaspoon salt
1/3 cup water
fresh pepper

Directions

1. In a medium sauce pan, bring aparagus pieces and 2 cups of water to a boil. Reduce heat to simmer and cook until tender. Drain and rinse. If you prefer,  you can sautee asparagus in butter (tips only) instead of boiling.
2. In a medium bowl, beat eggs with salt and 1/3 cup of water.
3. For each omelette (this recipe should make four) do the following:
4. In a frying pan at medium heat, melt one teaspoon of butter.
5. Pour 1/2 cup of the egg mixture into the pan. Cook until egg is nearly set, occasionally lifting the edges of the omelette to allow more egg to cook. On one half of the omelette, sprinkle 1/4 cup of Swiss cheese, cooked asparagus pieces and fresh pepper. Fold the omelette over. Allow to cook 1-2 more minutes.
6. Serve this omelette to mom and make one for yourself! Makes 2-3 large omlettes.

Ingredients

1 head fresh cauliflower
1 bunch fresh basil
1/8 c. pine nuts
1 clove garlic
Olive Oil
Salt and pepper to taste

Directions

1. Cut cauliflower into florets.
2. Steam cauliflower in until tender or cook on stovetop in small amount of water then drain.
3. Process basil, nuts, garlic, salt and pepper in blender. Drizzle in olive oil until mixture is thick and smooth.
4. Mash cooked cauliflower and combine with basil mixture.