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.
Ingredients
- 6 stripss bacon
- 10 stalks asparagus , trimmed
- 1 teaspoon vegetable oil , or as needed
- 0.33 reds onion , diced
- ½ tomato , diced
- 3 buttons mushrooms , sliced
- 5 eggs
- 3 tablespoons heavy whipping cream
- 1 pinch freshly ground nutmeg
- salt and ground black pepper to taste
- 0.5 cups grated mozzarella cheese
Instructions
-
1
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.
-
2
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.
-
3
Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
-
4
Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
-
5
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.
-
6
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
-
7
Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Chef John's Quick Cassoulet
This hearty cassoulet recipe has some short cuts to make a quick version of the French classic. Chicken thighs replace the time-consuming, duck confit; canned white beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Bob's Three Bean Salad
This is a very simple recipe to make and it takes very little time or expense to put it together. You can substitute any bean you would like of add additional varieties to make a four or five bean salad. It's your food, make it the way you would like.
Best Lasagna with Ricotta Bechamel
This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.