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Asparagus Cream Cheese Omelet Recipe

WHEN asparagus is in season, it seems it appears at every one of my meals. Not only does it go well with eggs, but it presents a very appetizing omelet.

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Asparagus Cream Cheese Omelet Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

15 5 20

Ingredients

4 fresh asparagus spears, trimmed
2 teaspoons butter
4 eggs
1/4 cup sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 ounces cream cheese, cut into 1/4-inch cubes

Directions

In a large skillet, bring 1/2 in. of water and asparagus to a boil; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large nonstick skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, sour cream, onion, salt and pepper flakes. Pour into 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, place cream cheese and asparagus over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Slide onto a plate; cut in half. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 each) equals 215 calories, 12 g fat (8 g saturated fat), 40 mg cholesterol, 727 mg sodium, 7 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Asparagus Cream Cheese Omelet in Reminisce Extra May 2007, p52

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Asparagus Cream Cheese Omelet

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(1-1) of 1 reviews

Reviewed on Apr. 08, 2010 by frog71

This is my first year to be able to use my own asparagus. I was thrilled to find this recipe. It was easy, fast and delicious. I substitued onion powder and sprinkled that and the salt and pepper lightly over the egg mixture before beating. I didn't have a non-stick pan and instead used my cast iron griddle. I would cook the egg mixture at a medium heat next time so it wouldn't brown so much.