Best Asparagus And Parmesan Omelet Recipes

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ASPARAGUS OMELETTE



Asparagus Omelette image

Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!

Provided by the newdy foodies

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 2

Number Of Ingredients 11

6 strips bacon
10 stalks asparagus, trimmed
1 teaspoon vegetable oil, or as needed
⅓ red onion, diced
½ tomato, diced
3 button mushrooms, sliced
5 eggs
3 tablespoons heavy whipping cream
1 pinch freshly ground nutmeg
salt and ground black pepper to taste
½ cup grated mozzarella cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
  • Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
  • Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
  • Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 10.2 g, Cholesterol 544.4 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1088.3 mg, Sugar 5.1 g

ASPARAGUS OMELET



Asparagus Omelet image

This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling.

Provided by Susan Springstead

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt
5 large eggs
4 asparagus spears, chopped
2 tablespoons milk
2 slices Provolone cheese

Steps:

  • Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
  • Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 6.4 g, Cholesterol 531.9 mg, Fat 48.8 g, Fiber 1.3 g, Protein 67.1 g, SaturatedFat 14.5 g, Sodium 4191.4 mg, Sugar 3.6 g

GARLIC PARMESAN ASPARAGUS



Garlic Parmesan Asparagus image

Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what's not to love? -Tara Ernspiker, Falling Waters, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 garlic clove, minced
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Nutrition Facts : Calories 71 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,



Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet, image

Make and share this Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet, recipe from Food.com.

Provided by GoldsmithLissa

Categories     Breakfast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup liquid egg substitute
4 eggs
1/4 cup nonfat milk
2 tablespoons chopped scallions
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped parsley
1/2 teaspoon ground black pepper
sea salt
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/4 cup water
4 tablespoons crumbed reduced-fat goat cheese
chives, for garnish

Steps:

  • In medium bow, whisk together the eggs and milk. Stir in scallions, thyme, parsley, pepper and salt.
  • Place asparagus and water in large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stire after 2 minutes. Drain, pat dry, and add to egg mixture.
  • Heat medium nonstick skillet coated wtih cooking spray over medium heat. Pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until bottom just begins to set. Sprinkle with 1 tsp of cheese. Add one-quarter of asparagus pieces. Cook for 5 minutes, or until eggs are almost set.
  • Using a large spatula, fold the omelet in half. Cook for 3 minutes or until omelet is golden and cheese is melted. Turn onto a plate and keep warm.
  • Coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives.

Nutrition Facts : Calories 147.6, Fat 7.2, SaturatedFat 2, Cholesterol 212.4, Sodium 199, Carbohydrate 4.7, Fiber 1.5, Sugar 2.4, Protein 15.9

OMELET WITH ASPARAGUS, GREENS, AND PECORINO



Omelet with Asparagus, Greens, and Pecorino image

Fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1/2 bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
8 large eggs
1/4 teaspoon coarse salt
Ground black pepper
2 tablespoon grated Pecorino Romano
3/4 cup baby arugula

Steps:

  • In a pot of salted boiling water, blanch asparagus until bright green and tender, about 2 minutes. Transfer to an ice bath and drain.
  • Heat a large skillet over medium-low heat. Add oil and swirl to coat. Whisk eggs in a bowl and add salt. Season with pepper. Pour into pan and cook until omelet is just set, 7 to 8 minutes. (Occasionally tilt pan and lift up sides of set egg with a spatula to allow uncooked egg to run underneath.)
  • Top half of omelet with Pecorino, asparagus, and arugula. Flip other half over top and cook until cheese melts, about 30 seconds more. Cut into wedges to serve.

Nutrition Facts : Calories 203 g, Cholesterol 425 g, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, Sodium 269 g

OMELET WITH BACON AND PARMESAN CHEESE



Omelet With Bacon and Parmesan Cheese image

Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?

Provided by KateL

Categories     Breakfast

Time 37m

Yield 2 serving(s)

Number Of Ingredients 4

2 pieces bacon
6 eggs, lightly beaten
1/4 teaspoon italian seasoning
1/2 cup fresh parmesan cheese, shredded

Steps:

  • Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
  • Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
  • Pour off all but 1 tablespoon of bacon grease.
  • With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
  • Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
  • As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
  • Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:
  • As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
  • When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
  • Serves two, each is a 3-egg omelet.

ASPARAGUS CREAM CHEESE OMELET



Asparagus Cream Cheese Omelet image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

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

Steps:

  • 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., 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., 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 : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS



Asparagus, Mushroom and Cheese Omelet With Herbs image

Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 9

2 -3 large eggs
1 tablespoon water
1 dash ground black pepper
1/8-1/4 teaspoon finely chopped fresh thyme
3 -4 asparagus spears, lightly steamed
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
2 tablespoons unsalted butter
1/4 cup shredded cheddar cheese
1 sprig fresh thyme, for garnish (optional)

Steps:

  • Heat medium skillet over medium-high heat for a minute or two, until hot.
  • Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
  • In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
  • When butter is melted and sizzling, pour the egg mixture all at once into the pan.
  • Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
  • Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
  • Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
  • Off the heat, and use a wide spatula to carefully fold omelet in half.
  • Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
  • Garnish with a sprig of thyme.

ASPARAGUS OMELET



Asparagus Omelet image

Make and share this Asparagus Omelet recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb thin asparagus, trimmed
2 tablespoons butter, divided
1 clove garlic, minced
1/2 lb mushroom, sliced
4 eggs, lightly beaten
2 tablespoons milk
1/4 teaspoon salt, to taste
1/4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
1 dash freshly ground black pepper, to taste

Steps:

  • Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
  • Drain thoroughly.
  • Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
  • Remove from pan and keep warm.
  • In a small bowl, combine eggs, milk, salt, basil, and pepper.
  • Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
  • When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
  • Tip pan so eggs coat skillet evenly.
  • As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
  • When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
  • Serve immediately.
  • Also good sprinkled with a bit of grated Parmesan.

Nutrition Facts : Calories 311.1, Fat 22.7, SaturatedFat 10.9, Cholesterol 455.7, Sodium 541.8, Carbohydrate 10.5, Fiber 3.5, Sugar 4.2, Protein 19.6

ASPARAGUS OMELET



Asparagus Omelet image

Yield Serves 6 as an appetizer

Number Of Ingredients 7

10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steps:

  • Steam asparagus until crisp-tender, about 5 minutes. Drain.
  • Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET



Asparagus, Gruyère, and Tarragon Souffleed Omelet image

Categories     Mixer     Cheese     Egg     Onion     Brunch     Bake     Vegetarian     Asparagus     Tarragon     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound asparagus, trimmed
1 medium red onion, sliced thin
1 1/2 tablespoons unsalted butter
a pinch of sugar
2/3 cup coarsely grated Gruyère
1 tablespoon minced fresh tarragon leaves, or to taste
4 large eggs, separated
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375°F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. In the skillet cook the onion with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruyère, the tarragon, and salt and pepper to taste.
  • In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Bake the omelet in the middle of the oven for 7 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for 1 minute more, or until the cheese is melted and the omelet is cooked through.

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