The Joyful Hermit decided to try out one of the suggested uses of tapenade.  After all, what if the ideas proved unflavorable?  As you can see from the photo, lunch today at the hermitage was definitely colorful.  And yes, this Tapenade Asparagus Omelet is everything a mortal could desire: looks, taste, simplicity in the making, a complete meal, and full of protein “pow”.

I used two eggs, beat them in a bowl with a couple teaspoons of water (helps omelet consistency), poured the mixture into a heated, small skillet coated with melted butter.  I already had some left-over, steamed asparagus (dinner last night), and snipped these remains into small chunks.  Any left-over vegetable would suffice, or mushrooms.

While the egg mixture with asparagus cooked (initial high setting lowered to medium), Joyful dabbed little forkfuls of  red pepper tapenade on top of the setting concoction.  Next I sprinkled a little grated Romano cheese (Ricotto would be lovely, too).  Covered the skillet until omelet had set, then folded, served on plate, dolloped a teaspoon of sour cream on top…and there we have it!

Ready for the taste test?

This omelet is everything it appears to be.  Authenticity is critical to a hermit’s or anyone’s existence, and so also should be important in temporal matter.  This Tapenade Asparagus Omelet is the real deal, inside and out.  It presents beautifully and meets all expectations.  No need for seasoning, and even mellow cheeses (Romano, cottage, mild grated Swiss) would be sufficient, for the tapenade takes center palate in this delectable entreé.