Asparagus Omelet Recipe

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Asparagus Omelet Recipe
Asparagus Omelet Recipe photo by Taste of Home
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Asparagus Omelet Recipe

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4 1 1
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Cook: 20 min.

Ingredients

  • 1 envelope hollandaise sauce mix
  • 1 cup milk
  • 1/4 cup butter or margarine
  • 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 mozzarella cheese

Directions

In a saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. In a skillet, 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.
Heat an 8-in. skillet coated with cooking spray over medium-low heat; add 3/4 cup beaten eggs (3 eggs). As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon. Yield: 4 omelets.
Originally published as Asparagus Omelet in Quick Cooking March/April 2002, p27

Nutritional Facts

1 each: 736 calories, 60g fat (26g saturated fat), 723mg cholesterol, 967mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 36g protein.

  • 1 envelope hollandaise sauce mix
  • 1 cup milk
  • 1/4 cup butter or margarine
  • 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 mozzarella cheese
  1. In a saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. In a skillet, bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside.
  2. 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.
  3. Heat an 8-in. skillet coated with cooking spray over medium-low heat; add 3/4 cup beaten eggs (3 eggs). As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon. Yield: 4 omelets.
Originally published as Asparagus Omelet in Quick Cooking March/April 2002, p27

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MY REVIEW
agagnette User ID: 4978152 34549
Reviewed Oct. 2, 2012

"I omitted the mushrooms...still delicious"

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