Best 17 Asparagus Omelet Recipes

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Asparagus omelet is a delightful and nutritious dish that combines the delicate flavor of asparagus with the richness of eggs. It can be enjoyed as a light meal for breakfast, lunch, or dinner. The combination of asparagus and eggs creates a balanced meal that is both satisfying and filling. Asparagus is a spring vegetable that is known for its tender stalks and slightly sweet flavor. It is a good source of vitamins, minerals, and antioxidants. Eggs are a versatile and affordable source of protein, vitamins, and minerals. They are a key ingredient in many dishes around the world. In this article, we will explore some of the best recipes for cooking asparagus omelets. We will discuss various techniques for preparing the asparagus and eggs, as well as different ways to add flavor and texture to the omelet. We will also provide tips for cooking the perfect asparagus omelet, ensuring that it is fluffy, flavorful, and cooked to perfection.

Let's cook with our recipes!

ASPARAGUS OMELET



Asparagus Omelet image

This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling.

Provided by Susan Springstead

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt
5 large eggs
4 asparagus spears, chopped
2 tablespoons milk
2 slices Provolone cheese

Steps:

  • Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
  • Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 6.4 g, Cholesterol 531.9 mg, Fat 48.8 g, Fiber 1.3 g, Protein 67.1 g, SaturatedFat 14.5 g, Sodium 4191.4 mg, Sugar 3.6 g

ASPARAGUS OMELET



Asparagus Omelet image

Yield Serves 6 as an appetizer

Number Of Ingredients 7

10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steps:

  • Steam asparagus until crisp-tender, about 5 minutes. Drain.
  • Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

ASPARAGUS CREAM CHEESE OMELET



Asparagus Cream Cheese Omelet image

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. -Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 fresh asparagus spears, trimmed and cut into 1-inch pieces
4 large eggs
1/4 cup sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons butter
2 ounces cream cheese, cubed and softened

Steps:

  • Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

ASPARAGUS OMELET



Asparagus Omelet image

My husband and I created this recipe when trying to use up leftover asparagus and hollandaise sauce. The vegetable-filled omelet gets its irresistible flavor from the creamy sauce and a nice crunch from crumbled bacon. We think this is special enough for company. -Becky Roth, Kawkawlin, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 4 omelets.

Number Of Ingredients 9

1 envelope hollandaise sauce mix
1 cup whole milk
1/4 cup butter, softened
8 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
12 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. , In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside., Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm., Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

Nutrition Facts : Calories 736 calories, Fat 60g fat (26g saturated fat), Cholesterol 723mg cholesterol, Sodium 967mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein.

ASPARAGUS OMELET



Asparagus Omelet image

I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.

Provided by Carla Hall

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 16

5 thin spears asparagus
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 large eggs
1/4 teaspoon chipotle powder
2 tablespoons unsalted butter
Asparagus Salsa (optional):
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
  • To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS



Asparagus, Mushroom and Cheese Omelet With Herbs image

Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 9

2 -3 large eggs
1 tablespoon water
1 dash ground black pepper
1/8-1/4 teaspoon finely chopped fresh thyme
3 -4 asparagus spears, lightly steamed
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
2 tablespoons unsalted butter
1/4 cup shredded cheddar cheese
1 sprig fresh thyme, for garnish (optional)

Steps:

  • Heat medium skillet over medium-high heat for a minute or two, until hot.
  • Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
  • In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
  • When butter is melted and sizzling, pour the egg mixture all at once into the pan.
  • Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
  • Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
  • Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
  • Off the heat, and use a wide spatula to carefully fold omelet in half.
  • Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
  • Garnish with a sprig of thyme.

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS



Opened-Faced Omelet with Lemon-Dill Cream Cheese, Smoked Salmon and Grilled Asparagus image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

8 ounces cream cheese, such as Philadelphia, at room temperature
1/4 cup finely chopped fresh dill
Finely grated zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
12 thin spears fresh asparagus, trimmed
2 tablespoons canola oil, plus more to coat the pan
Kosher salt and freshly ground black pepper
12 large eggs
12 paper-thin slices nova smoked salmon
Fresh dill fronds, for garnish

Steps:

  • For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
  • For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
  • Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

ASPARAGUS, MUSHROOM, AND BACON OMELET WITH CHEESE



Asparagus, Mushroom, and Bacon Omelet With Cheese image

Make and share this Asparagus, Mushroom, and Bacon Omelet With Cheese recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

2 stalks asparagus, trimmed & cut into 1-inch pieces
2 slices bacon, cooked & crumbled
1/2 tablespoon bacon grease
1/4 cup mushroom, chopped
1/2 garlic cloves, minced or 1/8 teaspoon garlic powder
2 eggs
2 tablespoons 2% fat cottage cheese
1/8 teaspoon salt
1/16 teaspoon pepper
cooking spray

Steps:

  • Steam the asparagus just until tender-crisp (3-5 minutes); drain.
  • Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes).
  • In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended.
  • Coat an 8-inch nonstick skillet with cooking spray.
  • Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture.
  • With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
  • When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese.
  • With the pancake turner, fold the omelet in half over the filling.
  • Slide onto a plate, and serve.

Nutrition Facts : Calories 470.7, Fat 37.7, SaturatedFat 12.8, Cholesterol 462.2, Sodium 950.7, Carbohydrate 8.2, Fiber 2.6, Sugar 2.7, Protein 25.2

ASPARAGUS OMELET TORTILLA WRAP



Asparagus Omelet Tortilla Wrap image

Since this omelet is packed with whole grains, veggies and protein, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this with fresh spinach. -Bonita Suter, Lawrence, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

1 large egg
2 large egg whites
1 tablespoon fat-free milk
2 teaspoons grated Parmesan cheese
1/8 teaspoon pepper
4 fresh asparagus spears, trimmed and sliced
1 teaspoon butter
1 green onion, chopped
1 whole wheat tortilla (8 inches), warmed

Steps:

  • In a small bowl, whisk the first five ingredients until blended. Place a small nonstick skillet coated with cooking spray over medium heat; add asparagus. Cook and stir 3-4 minutes or until crisp-tender. Remove from pan., In same skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon green onion and asparagus on one side. Fold omelet in half; serve in tortilla.

Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 225mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

CREAM CHEESE ASPARAGUS OMELET



Cream Cheese Asparagus Omelet image

Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 fresh asparagus spears, trimmed
2 teaspoons butter
1 cup egg substitute
1/4 cup reduced-fat sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 ounces reduced-fat cream cheese, cut into 1/4-inch cubes

Steps:

  • In a large skillet, bring 1/2 in. of water and asparagus to a boil; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, sour cream, onion, salt and pepper flakes. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, place cream cheese and asparagus over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Slide onto a plate; cut in half.

Nutrition Facts : Calories 215 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 715mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET



Asparagus, Gruyère, and Tarragon Souffleed Omelet image

Categories     Mixer     Cheese     Egg     Onion     Brunch     Bake     Vegetarian     Asparagus     Tarragon     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound asparagus, trimmed
1 medium red onion, sliced thin
1 1/2 tablespoons unsalted butter
a pinch of sugar
2/3 cup coarsely grated Gruyère
1 tablespoon minced fresh tarragon leaves, or to taste
4 large eggs, separated
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375°F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. In the skillet cook the onion with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruyère, the tarragon, and salt and pepper to taste.
  • In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Bake the omelet in the middle of the oven for 7 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for 1 minute more, or until the cheese is melted and the omelet is cooked through.

OPEN FACED ASPARAGUS OMELET



Open Faced Asparagus Omelet image

Make and share this Open Faced Asparagus Omelet recipe from Food.com.

Provided by Bergy

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons lite olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
8 eggs, beaten
1/2 cup milk
2 tablespoons flour
6 tablespoons sour cream (or whipped 2 % cottage cheese)
1/3 cup fresh parsley, chopped
salt
pepper
16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese (pure)

Steps:

  • In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
  • Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
  • Drain liquid from skillet.
  • Heat remaining butter& oil, coat the pan.
  • Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
  • cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
  • Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
  • Sprinkle with the cheeses.
  • Broil until the cheese has melted and is lightly brown.
  • Serve.

ASPARAGUS OMELET W/SHRIMP HOLLANDAISE SAUCE (FOR ANDI)



Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi) image

This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Recipe #91452 as part of this recipe. It was so perfect for it! *Enjoy*

Provided by twissis

Categories     Breakfast

Time 30m

Yield 4 Split Omelet Portions, 4 serving(s)

Number Of Ingredients 12

6 eggs
2 tablespoons water (may use milk or cream)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
8 -10 fresh asparagus spears (well-trimmed & cooked till crisp tender, may sub canned)
2 egg yolks
1 -2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter (melted)
4 ounces baby shrimp
2 teaspoons fresh parsley (chopped opt garnish & may sub dried parsley)

Steps:

  • FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
  • Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
  • FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
  • Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
  • When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
  • TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
  • NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.

Nutrition Facts : Calories 428.4, Fat 38.5, SaturatedFat 21.4, Cholesterol 498.1, Sodium 927.3, Carbohydrate 3, Fiber 0.7, Sugar 0.8, Protein 18.2

MUSHROOM, ASPARAGUS, AND CHEESE OMELET



Mushroom, Asparagus, And Cheese Omelet image

Went shopping yesterday was out of alot of things found some really nice looking mushrooms and asparagus could hardly wait to make this omelet it's one of my favorites, there is just something about the taste of coconut oil and garlic with the mushrooms and asparagus

Provided by Linda Smith

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 8

1 1/2 c mushrooms (sliced thin about 4 large )
1 c asparagus, fresh (diced)
1 1/2 c shredded cheese (your favorite l used cheddar)
3 large eggs
1/4 c milk
1 tsp organic coconut oil
1 tsp garlic salt
salt and pepper

Steps:

  • 1. In small sauté pan add coconut oil
  • 2. In same pan add mushrooms, and asparagus turn on low and sauté slowly,add garlic salt at this time
  • 3. Scramble milk and eggs together. Spray large sauté pan add egg mixture cook on low and let set up.
  • 4. Using half the cheese add to eggs that are set up making sure all egg surface is covered.
  • 5. Add mushrooms and asparagus on top of the cheese again covering the eggs. Fold over add cheese on top and remove from heat. The cheese on top will melt.Serve and enjoy.

EASY ASPARAGUS & MUSHROOM OMELET



EASY ASPARAGUS & MUSHROOM OMELET image

Categories     Egg     Breakfast     Healthy

Yield 2

Number Of Ingredients 5

4 eggs
4 tablespoons water
6 stalks asparagus
1/2 cup white mushrooms
1/2 cup shredded mozzarella

Steps:

  • South Beach Diet page 132

ASPARAGUS AND HAM OMELET



Asparagus and Ham Omelet image

This is a favorite in the spring when we are harvesting asparagus from our garden patch.

Provided by Marsha Werling

Categories     Eggs

Number Of Ingredients 7

2 Tbsp butter, divided
1/3 c fresh asparagus, thinly sliced on the diagonal
1/4 c ham, diced
1/4 c swiss cheese, shredded
salt and pepper, to taste
3 eggs, slightly beaten
2 Tbsp water

Steps:

  • 1. Heat 1 tablespoon butter in non-stick skillet. Add asparagus. Season with salt and pepper as desired. Saute until almost crisp tender. Add ham and continue sauteing until asparagus is crisp tender. Set aside.
  • 2. Combine beaten eggs, water and salt and pepper as desired. Heat remaining butter in non-stick skillet. Add eggs to skillet and cook over low heat, lifting edges to allow uncooked egg to run underneath. When almost completely set put asparagus and ham over 1/2 of omelet and cover with cheese. Fold other half of omelet over the top. Continue cooking until eggs are set.

GREEK OMELET WITH ASPARAGUS AND FETA CHEESE



Greek Omelet with Asparagus and Feta Cheese image

This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.

Provided by Valerie Brunmeier

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
½ red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup chopped fresh spinach
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
2 tablespoons butter
6 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  • Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  • Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g

Tips:

  • To ensure a fluffy omelet, whisk the eggs vigorously before cooking, incorporating plenty of air.
  • Use a non-stick skillet to prevent the omelet from sticking during cooking.
  • Cook the omelet over medium-low heat to allow it to cook evenly without burning.
  • If desired, add a small amount of butter or oil to the skillet before cooking the omelet for added flavor.
  • Be patient when cooking the omelet. Do not rush the process, as it takes time for the eggs to set properly.
  • When adding fillings, such as cheese, vegetables, or meat, ensure they are evenly distributed throughout the omelet to ensure an even cook.
  • Fold the sides of the omelet over the filling to create a compact and evenly cooked dish.

Conclusion:

The asparagus omelet is a versatile and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. By following the tips and techniques outlined in this article, you can create a perfect asparagus omelet that is both delicious and visually appealing. Experiment with different fillings and cooking methods to find your favorite combination and enjoy this classic dish in all its glory.

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