Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 736
  • Fat:
  • 60 g
  • Saturated Fat:
  • 26 g
  • Cholesterol:
  • 723 mg
  • Sodium:
  • 967 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 2 g
  • Protein:
  • 36 g


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Asparagus Omelet

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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.


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