The secret to solid Zs? Folate (in asparagus), magnesium (pistachios), and calming tarragon. Your nightcap never looked yummier.
chopped chives, plus more for serving
Kosher salt and pepper
plus 11/2 tsp olive oil
spears asparagus, thinly sliced (about 1 cup)
chopped fresh tarragon
- In a mini food processor, pulse garlic until finely chopped. Add pistachios, chives, and ½ tsp each salt and pepper, and pulse a few times. With motor running, pour in ⅓ cup oil and blend until incorporated. Set aside.
- Heat ½ tsp oil in a small nonstick pan on medium. Add asparagus, season with a pinch of salt and pepper, and sauté, until just tender, about 3 minutes. Transfer asparagus to a bowl and toss with 2 Tbsp pesto.
- Heat 1 tsp oil in a nonstick pan over medium heat. In a separate bowl, whisk 2 eggs and a pinch of salt until no visible strands of egg white remain.
- Add eggs to pan and cook, shaking pan and stirring constantly with a silicone spatula, pulling in the more-cooked eggs at the perimeter of the pan to mingle with the less-cooked interior. You should have what looks like wet scrambled eggs about 20 to 25 seconds in.
- Remove from heat and spread to cover surface of pan, letting residual heat cook and set eggs. Run spatula around pan perimeter and give a shake to loosen omelet.
- Spoon asparagus mixture along center of omelet. With bottom side of pan touching the plate, tilt up at a 45-degree angle and use spatula to loosen and fold the top third over filling and roll omelet onto itself, out of skillet, and onto the plate. Tuck under any edges and serve, sprinkling with more chives, if desired.
Elevate Them: Give eggs a boost by folding flavors into the concoction before cooking. Try 2 tsp chopped fresh herbs, like dill or basil, or 1/4 tsp dry spices, like curry powder or paprika.