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Asparagus Cream Cheese Omelet

 Asparagus Cream Cheese Omelet
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.
2 ServingsPrep/Total Time: 20 min.


  • 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


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

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Asparagus Cream Cheese Omelet (continued)

Wine (continued)