Foodview: Asparagus and Artichoke Omelette

Talk and whisperings of this supposedly amazing Asparagus and Artichoke Omelet have reached my ears, dear readers, and left me with a toss-up between the omelet and the Heavenly Hotcakes to do my next food review on. Obviously, the omelet won out despite the facts - the first being, I love hotcakes, and secondly because Columbus Parent just did a roaring article of praise on the hotcakes here.

Cutting the omelet open revealed the soft artichokes snuggled into their sleeping bag of fluffy eggs folded over. On top of the omelet fold lay sauteed asparagus slightly softened by the chef during the cooking process. Roasted red pepper sauce potent with flavor was thickly drizzled over the asparagus, then came the flavorful feta crumbles sprinkled on top, giving it no small stir of visual and palatable appeal.

Nice crispy whole wheat toast, glistening with warm butter on top and speckled with golden oats on the crust, was put on the side, adding a nice touch of wholesome carbohydrates to the meal and a filling-factor to the flavorful feelings.

I felt stuffed by the end, but I did just have breakfast a couple of hours before. Indubitably, a hungry person would be full by this colorful conglomeration of culinary cunning and creativity! Next time you feel like breakfasting with something other than Marshmallow Mateys, swing on by and give this a try. :)

Adjectives to describe this meal are: balanced (not too eggy and not too much of a carb load), colorful, flavorful (especially the red pepper sauce; yum), and nutritious (veggies).

By the way, did you know that omelette and omelet are both acceptable forms of spelling? While omelette is more commonly used around the world, America has developed its unique spelling of it by dropping off the te at the end, making it omelet. So, if you would like to be culturally savvy, go for the former spelling.

~The Harvest Crier~