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It’s hard to imagine myself being a more proud mother. Last night my son missed his flight connection while trying to get to San Francisco from New York. The snow in New York had him delayed for hours, so when he arrived in Denver in the middle of the night, his connecting flight was long gone. My son is making a big move, leaving a successful career in New York to live his passion and dream on the west coast. It is something he has planned well and worked hard for.


What could have been a drag of a flight delay, turned out to be a lovely and quick visit with my child who has become an admirable man. Funny and thoughtful, kind and compassionate – these are the character traits that impress me most as far as who my son is. He is as smart as they come but it is a certain gentleness in his heart that I love the most. It is a parent’s blessing and privilege to witness your kid taking off and soaring in life on his or her terms.


He hadn’t eaten since early afternoon so he arrived famished. Burger King was the only restaurant open in the airport, so I bought him some sort of chicken burger and with a smirk, he turned to me and said, “This is the worst meal you’ve ever made me”.


Luckily, I had just enough time to make him a good breakfast in the morning before he took off to begin his next chapter.

omelet recipe 2

Asparagus, Mushroom & Leek Omelet
Serves: 2 large omelets
  • 6 large organic eggs
  • ¼ cup half & half
  • ¾ cup grated Colby Jack Cheese
  • ¼ cup crumbled feta or goat cheese
  • 5 medium mushrooms, washed and sliced
  • 1 leek, white part, washed and sliced thin
  • 12 asparagus spears, washed, dried and tough ends trimmed
  • 3 tablespoon olive oil, plus more for the pan
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • A handful of minced fresh herbs
  1. Heat 2 tablespoons of olive oil in a 8-10 inch pan, add the mushrooms and leeks.
  2. Sauté the vegetable mixture, stirring occasionally, until mushrooms are browned.
  3. Transfer mushrooms leeks to a small plate. Set aside and wipe the pan out with a paper towel.
  4. Preheat broiler on high (I use my toaster oven for this)
  5. Beat the eggs with the half & half and salt and pepper.
  6. Toss the asparagus with the remaining olive oil and season with a little salt and pepper.
  7. Place under the broiler for 5 minutes, turn off heat and keep warm.
  8. Take your pan and place enough oil in it to coat the bottom and sides of pan.
  9. Pour half of the egg mixture into the pan and swirl it around to cover the entire bottom of the pan. Lower the heat so it is on medium-low.
  10. Once the eggs begin to set, scatter half of the cheeses over the egg mixture, then take half of the mushrooms and leeks and place them on half of the omelet circle.
  11. Take 6 of the asparagus spears and place them on top of the mushrooms.
  12. Gently lift one side of the omelet and fold it over the other side and allow it to heat for a minute or so to melt all of the cheese.
  13. Slide the omelet onto a plate and keep warm while you repeat the process to make the second omelet.
  14. Garnish with sour cream and some fresh minced herbs.


Photo note:  all of the photographs on this post were taken with my phone so please exuse the quality.

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