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Cream Cheese Asparagus Omelet

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


  • 4 fresh asparagus spears, trimmed
  • 2 teaspoons butter
  • 1 cup egg substitute
  • 1/4 cup reduced-fat sour cream
  • 2 teaspoons dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 ounces reduced-fat cream cheese, cut into 1/4-inch cubes


  • In a large skillet, bring 1/2 in. of water and asparagus to a boil;
  • cover and boil for 3 minutes. Drain and immediately place asparagus
  • in ice water. Drain and pat dry.
  • In a large nonstick skillet, melt butter over medium-high heat. In a
  • small bowl, whisk the eggs, sour cream, onion, salt and pepper
  • flakes. Pour into skillet (mixture should set immediately at edges).
  • As eggs set, push cooked edges toward the center, letting uncooked
  • portion flow underneath.
  • When the eggs are set, place cream cheese and asparagus over one
  • side; fold omelet over filling. Cover and let stand for 1-1/2
  • minutes or until cheese is melted. Slide onto a plate; cut in half.
  • Yield: 2 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling

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Cream Cheese Asparagus Omelet (continued)

Wine (continued)