Who knew eggs and asparagus went so well together? Fantastic for a quick dinner or sleepy Sunday mornings (that develop into afternoons). The final step, adding cheese and broiling in the oven for 2 minutes or until browned, is the Master Omelettier’s secret to a magnificent and fluffy omelette. Cook covered on medium-low until then. Add some cream cheese with a smoked salmon flavor for the bold cook and the daring eater. Enjoy with fresh croissants or toast. Happy eating!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 6 strips bacon
- 10 stalks asparagus, trimmed
- 1 teaspoon vegetable oil, or as needed
- ⅓ red onion, diced
- ½ tomato, diced
- 3 button mushrooms, sliced
- 5 eggs
- 3 tablespoons heavy whipping cream
- 1 pinch freshly ground nutmeg
- salt and ground black pepper to taste
- ½ cup grated mozzarella cheese
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
- Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
- Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
- Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.
- To keep bottom of omelette from burning, add 2 to 3 tablespoons water as omelette cooks. The steam will help to cook.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 544 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 16 g |
| Sodium | 1088 mg |
| Sugars | 5 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
It tasted better than it looks
Turned out great. Even my 9 year old loved it and asked me to make it again. Menu: asparagus omelette, home fries, fresh fruit.
Didn’t have bacon, so diced up some deli ham. Sauted ham, onions, asparagus, Roma tomatoes, white mushrooms. Added them to the egg/cheddar cheese mixture in 9″ skillet on stove top. While cooking, grilled a slice of garlic toast. Placed some spinach leaves and a little more shredded cheddar on toast, put finished omlet on toast for an open faced om-which.
This came out really well. I didn’t have bacon on hand so I used some crumbled sausage. I’ve never used asparagus in eggs before but it was delicious – will definitely try it again.
My husband LOVED IT!!! I used feta cheese instead of mozzarella. I also added a couple dashes of garlic powder. Excellent flavor combination!
This recipe is a lot of work for an omelette, but worth it in the end. I’m not used to cooking my veggies before adding them to the recipe, because I like the fresher, crisper taste, but in this recipe it works. Also this is a very heavy omelette. This is thick enough that you could bake it as is and get yourself a nice quiche. I did not pick up on the flavor of the nutmeg, but I’m sure it helped. The broiling was a new take on an omelette for me and it worked good for this recipe, but I don’t think I will do it on my normal omelettes. This is a lot of food for two omelettes and will satisfy most hungry men.