To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

 

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

 

And Super Bowl Sunday for our Annual Staff Appreciation Party!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Asparagus & Egg White Omelet

 

Makes One Omelet

3 egg whites

One third of a tomato, diced

1 green onion or scallion, thinly sliced

10 stalks asparagus

One quarter cup grated Monterey Jack cheese

2 T chervil

salt and pepper

1 T extra virgin olive oil

 

  • Starting about 1 to 1-1/2 inches below tip, peel asparagus.  Cook in boiling water for 4 minutes until crisp-tender.  Plunge asparagus into ice water to stop the cooking and retain color.

  • Heat sauté pan over medium heat.

  • Add oil to pan.

  • Add egg and stir gently for 30 seconds.

  • Let cook until set.

  • When fully cooked through, spoon tomto, green onion, cheese, and chervil on the front half of the omelet.  Arrange the asparagus on top of the other ingredients.

  •  Gently tip pan toward you and fold omelet onto a plate.

 

 

 

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