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Asparagus Cream Cheese Omelet Recipe

Asparagus Cream Cheese Omelet Recipe

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this omelet, and it looks pretty, too. —Jane Cain, Junction City, Ohio
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 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


  • 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.

Reviews for Asparagus Cream Cheese Omelet

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pajamaangel User ID: 1603339 248972
Reviewed Jun. 2, 2016

"This has awesome flavor!! Unfortunately I am horrible at making omelets so it became a scramble of sorts, but we still loved it. I was sad that there weren't any leftovers. I'll have to keep trying to perfect the omelet. I did roast my asparagus in the oven with olive oil, salt and pepper instead of boiling it. I just prefer it this way. More flavorful in my opinion. I'll definitely make these again."

angela32 User ID: 3084463 247555
Reviewed Apr. 27, 2016

"Very good...I loved the addition of the sour cream to the eggs"

sugarcrystal User ID: 5836839 225897
Reviewed May. 5, 2015

"Yum! I didn't have any sour cream on hand though, so I substituted heavy cream and it still came out great."

cwamhoff User ID: 7503117 93135
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."

frog71 User ID: 2198815 160655
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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