Asparagus Omelet Recipes

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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

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

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 OMELETTE



ASPARAGUS OMELETTE image

What a great way to start your day! This is a fancy (but easy!) omelet to serve for a special day! The asparagus adds a slight crunch. The prosciutto adds so much flavor. Be careful when adding salt since prosciutto is salty. Delish!

Provided by Tere Gill

Categories     Eggs

Time 20m

Number Of Ingredients 7

1 Tbsp butter
2 fresh asparagus spears, cut into 1 inch pieces
1 slice thin sliced prosciutto ham, cut into pieces
2 large eggs, lightly beaten
1 pinch fine sea salt
2 Tbsp freshly grated asiago cheese
fresh chives, chive flowers and strawberries for garnish (optional)

Steps:

  • 1. In small nonstick skillet, melt butter over medium/medium low heat.
  • 2. Add asparagus and saute 1 to 2 minutes, until asparagus is tender (but still bright green.)
  • 3. Add prosciutto and saute 10 seconds.
  • 4. Add salt to beaten eggs and gently pour over evenly distributed asparagus and prosciutto in skillet.
  • 5. Lower heat, slightly, and let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
  • 6. Sprinkle cheese evenly over top.
  • 7. With egg turner, fold into thirds and remove from heat.
  • 8. Transfer to warm plate, garnish if desired and serve.
  • 9. Recipe may be doubled or tripled, etc... just be sure to increase skillet size accordingly.

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 OMELETTE



Asparagus Omelette image

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

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

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

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 AND PARMESAN OMELET



Asparagus and Parmesan Omelet image

This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.

Provided by Martha Rose Shulman

Time 15m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 7

5 thin or medium stalks asparagus, trimmed
4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon low-fat milk
1 tablespoon plus 1 teaspoon freshly grated Parmesan
1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams

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 AND GRUYERE OMELET



ASPARAGUS AND GRUYERE OMELET image

Categories     Egg     Breakfast

Yield 2

Number Of Ingredients 8

5 Large eggs
1/4 Cup water
1 Teaspoon fresh lemon juice
Fine sea salt and freshly ground pepper
1 Tablespoon unsalted butter
1 Teaspoon finely snipped fresh chives (optional)
3 Tablespoons finely shredded Gruyere Cheese
12 Medium asparagus tips, about 2 inches long, parboiled

Steps:

  • In a small bowl, whisk together the eggs, water, lemon juice, 1/4 teaspoon salt, and a pinch of pepper until the color is even. Place a 10-inch nonstick frying pan over medium-high heat and add the butter. When the butter has foamed and the foam begins to subside, tilt the pan to distribute the butter evenly. Pour the egg mixture through a sieve into the pan. Scatter the surface evenly with the chives, if using. After 30 seconds, use the edge of a nonstick spatula to push the cooked edges carefully a little toward the center, while keeping the eggs in an even layer. The uncooked eggs will flow gently toward the edges, and the omelet will cook more evenly. Continue to tilt the pan and move the cooked portions around the pan as necessary. When the center of the top is thickened and there is no more standing liquid, after about 4 minutes, scatter the cheese evenly over the omelet and distribute the asparagus tips on one half of the omelet. With the spatula, lift up the half without the asparagus and fold it over to create a half circle. let the omelet cook for about 30 seconds longer, then slip out onto a platter. Cut the omelet in half or into 3 wedges

ASPARAGUS OMELETTE



Asparagus omelette image

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

large bunch of asparagus , sliced in half lengthways
6 large eggs
145g tub fresh pesto
2 x 25g seeds snack packs (we used Munchy Seeds)

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

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EASY ASPARAGUS OMELET - HY-VEE RECIPES AND IDEAS
Add asparagus slices and sauté 1 minute. Add eggs and gently stir with a silicone spatula, lifting cooked egg off bottom of skillet and stirring it into uncooked portion. Be careful not to over-stir omelet. As omelet begins to set, give one last gentle stir, then lay cheese slices and asparagus tips over omelet.
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    #15-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #for-1-or-2     #very-low-carbs     #eggs-dairy     #vegetables     #eggs     #dietary     #low-calorie     #low-carb     #low-in-something     #asparagus     #number-of-servings

Top Asked Questions

How to cook asparagus and egg omelette?
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.
How to cook asparagus with eggs?
Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper. Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp. Heat a large non stick flat pan with a little olive oil.
How to cook an omelette in the oven?
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.
What is the best way to cook asparagus?
Arrange asparagus in prepared pan in a circular pattern. Sprinkle cheese on top. Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes. Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork.

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