Asparagus Cream Cheese Omelet Recipe
Asparagus Cream Cheese Omelet Recipe photo by Taste of Home

Asparagus Cream Cheese Omelet Recipe

Publisher Photo
WHEN asparagus is in season, it seems it appears at every one of my meals. Not only does it go well with eggs, but it presents a very appetizing omelet.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 4 eggs
  • 1/4 cup sour cream
  • 2 teaspoons dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons butter
  • 2 ounces cream cheese, cubed and softened

Directions

  1. Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.
  2. In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
  3. When eggs are thickened and no liquid egg remains, top one side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, 1-2 minutes or until cream cheese is melted. Cut omelet in half before serving. Yield: 2 servings.
Originally published as Asparagus Cream Cheese Omelet in Reminisce Extra May 2007, p52

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Asparagus Cream Cheese Omelet

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   (2)
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MY REVIEW
Reviewed Mar. 19, 2014

I roasted my asparagus in the oven, because I was already cooking several things on my stove. This omelet was easy and tasty. I will remake this.

MY REVIEW
Reviewed Apr. 8, 2010

This is my first year to be able to use my own asparagus. I was thrilled to find this recipe. It was easy, fast and delicious. I substitued onion powder and sprinkled that and the salt and pepper lightly over the egg mixture before beating. I didn't have a non-stick pan and instead used my cast iron griddle. I would cook the egg mixture at a medium heat next time so it wouldn't brown so much.

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