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Asparagus Omelet

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.

4 ServingsPrep: 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, cook 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.
Coat a 10-in. skillet with cooking spray and place over medium heat;
add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set
immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked

2 of 2

Asparagus Omelet (continued)

Directions (continued)

portion flow underneath. When the eggs are set, sprinkle a fourth of
the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one
side and sprinkle with cheese; fold other side over filling. Invert
omelet onto a plate to serve. Repeat for remaining omelets. Top with
hollandaise sauce and bacon. Yield: 4 omelets.

Nutrition Facts: 1 serving (1 each) equals 736 calories, 60 g fat (26 g saturated fat), 723 mg cholesterol, 967 mg sodium, 14 g carbohydrate, 2 g fiber, 36 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.