Did you know that beating our Mayo into eggs makes the most tender, flavorful omelets you can imagine?! We filled ours with asparagus, smoked salmon, and Ranch. This springy meal is a perfect weeknight dinner or weekend brunch! 

Ingredients

4 stalks asparagus, ends trimmed, cut into 1-inch pieces
6 eggs
2 tablespoons Tessemae’s Mayonnaise
coarse salt and freshly ground pepper
2 teaspoons avocado oil or ghee
2 slices thinly sliced smoked salmon, torn into roughly one-inch pieces
2 tablespoons Tessemae’s Classic Ranch dressing

Method

1. Fill a small saucepan with 1/2 inch water. Add asparagus, cover, and cook over high until bright green, about 1 minute. Drain and set aside.
2. Beat eggs, mayonnaise, salt and pepper in a medium bowl until the mayonnaise is incorporated.
3. Heat 1 teaspoon oil or ghee in a small non-stick skillet over medium heat. Add half of the egg mixture. Let cook for several seconds until the egg starts to set up along the bottom and edges. Push the egg back from the edges with a silicone spatula, and tilt the skillet to allow the egg to flow onto the pan. Stop pushing the egg back as the mixture starts to set up as a whole, about 90 seconds.
4. Using a large wide spatula flip the omelet over. {Alternatively slide omelet onto a plate. Invert the skillet over the omelet, grasp with oven mitts and quickly invert the omelet back into the pan.} Set skillet back over the heat until the egg on the bottom of the omelet is cooked, 15 to 30 seconds. Remove from the heat.
5. Top half of the omelet with half each of the smoked salmon, asparagus and Ranch. Tilt the omelet out onto a plate, causing it to fold in half on top of the fillings. Tent with foil to keep warm.
6. Repeat with the remaining oil or ghee, egg, salmon, asparagus and Ranch. Serve hot.