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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 538 Calories

Ingredients

• 5 eggs
• 3 tablespoons heavy whipping cream
• salt and ground black pepper to taste
• ½ cup grated mozzarella cheese
• 1 teaspoon vegetable oil, or as needed
• ½ tomato, diced
• 6 strips bacon
• 10 stalks asparagus, trimmed
• ⅓ red onion, diced
• 3 button mushrooms, sliced
• 1 pinch freshly ground nutmeg

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

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.

Step 3

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.

Step 4

Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.

Step 5

Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.

Step 6

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.

Step 7

Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.