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Asparagus Omelet

 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.


  • 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, 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.
Nutritional 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.