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Asparagus Omelet
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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. 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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |