ASPARAGUS OMELET
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
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 OMELETTE
Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!
Provided by the newdy foodies
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 10.2 g, Cholesterol 544.4 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1088.3 mg, Sugar 5.1 g
OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
ASPARAGUS OMELET
Yield Serves 6 as an appetizer
Number Of Ingredients 7
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.
BACON-WRAPPED ASPARAGUS
Easy-to-prepare appetizer. Laurita has a good idea so the asparagus does not over cook, to pre-cook bacon a little. So try my Recipe #187790 to avoid over cooking asparagus.
Provided by Charlotte J
Categories Vegetable
Time 25m
Yield 16-20 spears
Number Of Ingredients 2
Steps:
- Wash and trim asparagus spears.
- Cut bacon strips in half crosswise.
- Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
- Lay on a cookie sheet with sides.
- Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
- Serve warm or at room temperature.
- **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
BACON-WRAPPED ASPARAGUS
While asparagus season is here, keep this recipe near. It's a pretty and impressive side perfect for brunch or dinner-maybe alongside a steak! And it's a godsend when entertaining, since it's made with only five ingredients, a single pan and the simplest of techniques. The trick is wrapping bundles of asparagus, instead of individual stalks. As the bundles bake, the bacon drippings infuse the stalks with smoky flavor and transform this sometimes-woody vegetable into a silky smooth and meltingly tender masterpiece which, in our experience, no one can resist!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.
- In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.
- Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Bundle, Sodium 160 mg, Sugar 1 g, TransFat 0 g
ASPARAGUS OMELET
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
Time 1h
Yield 4 omelets.
Number Of Ingredients 9
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.
BRUNCH OVEN OMELET WITH CANADIAN BACON
Nothing could be easier than baking omelets for everyone in one dish! Topped with maple-flavored Canadian bacon, it's a real crowd pleaser, too.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
- Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.
Nutrition Facts : Calories 275, Carbohydrate 8 g, Cholesterol 360 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg
ASPARAGUS-BACON BAKED OMELET FOR TWO
No flipping, folding or other derring-do required to make this easy asparagus-and-bacon baked omelet!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
- Meanwhile, whisk eggs in medium bowl. Stir in tomatoes, bacon bits, thyme and 1/4 cup cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining cheese.
- Bake in skillet 20 min. until center is set. Let stand 5 min.; cut into wedges to serve.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 410 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
ASPARAGUS NOODLES WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Cook 2 chopped bacon slices and 1 sliced shallot in 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat until crisp, 8 minutes. Add the shaved asparagus and 1 teaspoon jarred chopped hot peppers. Cook until tender, 3 minutes. Stir in 3 cups baby spinach and cook until wilted, 1 minute. Season with salt.
ASPARAGUS OMELETTE
A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds
Provided by Elena Silcock
Categories Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 4
Steps:
- Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.
Nutrition Facts : Calories 763 calories, Fat 64 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium
OMELET FOR TWO
Steps:
- In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.
Nutrition Facts : Calories 641 calories, Fat 55g fat (29g saturated fat), Cholesterol 555mg cholesterol, Sodium 1388mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
ASPARAGUS WITH BACON AND ONION
Provided by Dorie Greenspan
Categories Onion Pork Vegetable Appetizer Side Sauté Quick & Easy Lemon Bacon Asparagus Fall Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet until crisp; transfer to paper towels. Pour off all but 1 teaspoon drippings from skillet. Return bacon to skillet; mix in onion. Remove from heat. Whisk oil and lemon juice in small bowl; season with salt and pepper.
- Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to paper towels to drain, then place in large bowl. Add dressing; toss. Arrange on platter. Stir bacon mixture over medium-low heat about 3 minutes; spoon atop asparagus.
ASPARAGUS, MUSHROOM, AND BACON OMELET WITH CHEESE
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
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
More about "asparagus bacon baked omelet for two recipes"
RECIPE: EASY BACON-WRAPPED ASPARAGUS - KITCHN
From thekitchn.com
BACON-WRAPPED ASPARAGUS - WHERE IS MY SPOON
From whereismyspoon.co
BACON WRAPPED ASPARAGUS | THE RECIPE CRITIC
From therecipecritic.com
10 BEST ASPARAGUS BAKED WITH BACON RECIPES | YUMMLY
From yummly.com
BACON WRAPPED ASPARAGUS RECIPE - HOW TO MAKE …
From delish.com
ROASTED ASPARAGUS AND BACON RECIPE | COOKING CHANNEL
From cookingchanneltv.com
ASPARAGUS & CANADIAN BACON OMELET RECIPE | EATINGWELL
From eatingwell.com
4.5/5 (3)Total Time 10 minsCategory Healthy Omelet RecipesCalories 191 per serving
- Bring asparagus and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the asparagus is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes.
- Add Canadian bacon and oil to the pan and stir to coat. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
- Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.
DINER-STYLE ASPARAGUS, BACON, AND GRUYèRE OMELETTE FOR …
From seriouseats.com
Category Brunch, Breakfast, Breakfast And BrunchCalories 689 per serving
DINER-STYLE ASPARAGUS, BACON, AND GRUYèRE OMELETTE FOR TWO RECIPE …
From eatyourbooks.com
ASPARAGUS & BACON OMELET-IN-A-HOLE RECIPE | PAGE 2 OF 2
From noobcook.com
ASPARAGUS & BACON OMELET-IN-A-HOLE RECIPE | NOOBCOOK.COM
From noobcook.com
BAKED ASPARAGUS AND MUSHROOM OMELET - BIGOVEN.COM
From bigoven.com
BACON WRAPPED ASPARAGUS BUNDLES
From melissassouthernstylekitchen.com
BACON-WRAPPED ASPARAGUS RECIPE | SOUTHERN LIVING
From southernliving.com
ASPARAGUS, BACON AND CHAMPAîTRE OMELETTE | METRO
From metro.ca
BACON WRAPPED ASPARAGUS | WHOLE30 DINNERS - DESSERT FOR TWO
From dessertfortwo.com
ASPARAGUS WITH BACON AND ONION RECIPE | BON APPéTIT
From bonappetit.com
ROASTED ASPARAGUS WITH GARLIC AND BACON - NATASHA'S KITCHEN
From natashaskitchen.com
WRAPPED ASPARAGUS WITH BACON {EASY SIDE DISH} - THE BUSY BAKER
From thebusybaker.ca
OUR BEST OMELET RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
BACON WRAPPED ASPARAGUS {OVEN-BAKED} | LIL'LUNA
From lilluna.com
SAUTéED GARLIC ASPARAGUS WITH BACON - THE RECIPE CRITIC
From therecipecritic.com
BACON WRAPPED ASPARAGUS BUNDLES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BACON WRAPPED ASPARAGUS (OVEN BAKED, GRILLED, OR FRIED!) - THE …
From thebigmansworld.com
BAKED ASPARAGUS OMELET RECIPE | MYRECIPES
From myrecipes.com
RAMP AND BACON OMELETTE WITH ASPARAGUS AND GOAT CHEESE
From closetcooking.com
EASY BACON WRAPPED ASPARAGUS (ONLY 20 MINUTES!) - I HEART …
From iheartnaptime.net
BACON WRAPPED ASPARAGUS - THE SEASONED MOM
From theseasonedmom.com
BACON WRAPPED ASPARAGUS IN THE OVEN - HOME MADE LOVELY
From homemadelovely.com
EASY GARLIC ROASTED ASPARAGUS WITH BACON AND CHEESE RECIPE
From diethood.com
ROASTED PARMESAN ASPARAGUS WITH BACON - HEARTBEET KITCHEN
From heartbeetkitchen.com
ASPARAGUS, BACON AND CHAMPAîTRE OMELETTE | METRO
From api.metro.ca
THE BEST BACON WRAPPED ASPARAGUS EVER! - SWEET AND SIMPLE …
From sweetandsimpleliving.com
BACON WRAPPED ASPARAGUS IN OVEN [VIDEO] | RADA CUTLERY
From radacutlery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love