Asparagus Omelet
Quick Cooking
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When 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.
SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep: 40 min. Cook: 20 min.
Ingredients:
- 1 envelope hollandaise sauce mix
- 1 cup 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 eggs, lightly beaten
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions:
In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm.
In a large skillet, 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.
Heat an 8-in. skillet coated with cooking spray over medium-low heat; add 3/4 cup beaten eggs (3 eggs). As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms.
Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon. Yield: 4 omelets.