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Asparagus Omelet

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

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.

Printed from tasteofhome.com Oct 7, 2008

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Asparagus Omelet cont.

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.