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Asparagus Omelet

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. —Becky Roth, Kawkawlin, Michigan
  • Total Time
    Prep: 40 min. Cook: 20 min.
  • Makes
    4 omelets

Ingredients

  • 1 envelope hollandaise sauce mix
  • 1 cup whole 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 large eggs, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese

Directions

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

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  • agagnette
    Oct 2, 2012

    I omitted the mushrooms...still delicious