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Asparagus Cream Cheese Omelet

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio
Asparagus Cream Cheese Omelet Recipe photo by Taste of Home
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Ingredients

  • 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • 4 large 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, until crisp-tender, 2-4 minutes. 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 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

Nutrition Facts

1/2 omelet: 350 calories, 29g fat (15g saturated fat), 418mg cholesterol, 570mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

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