Asparagus Omelette Recipe

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

Directions

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.

Cook's Note:

To keep bottom of omelette from burning, add 2 to 3 tablespoons water as omelette cooks. The steam will help to cook.

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