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. 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. 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. 3 Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
4. 4 Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
5. 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. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

Nutrition per serving