Best Asparagus Omelette Recipes

ASPARAGUS OMELETTE

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.

ASPARAGUS OMELETTE

Steps:

• Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.

ASPARAGUS OMELETTE WRAPS

Steps:

• Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
• Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
• Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
• Repeat until all the egg mixture is used up.
• Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
• Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.

ASPARAGUS OMELETTE

Steps:

• 1. In small nonstick skillet, melt butter over medium/medium low heat.
• 2. Add asparagus and saute 1 to 2 minutes, until asparagus is tender (but still bright green.)
• 3. Add prosciutto and saute 10 seconds.
• 4. Add salt to beaten eggs and gently pour over evenly distributed asparagus and prosciutto in skillet.
• 5. Lower heat, slightly, and let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
• 6. Sprinkle cheese evenly over top.
• 7. With egg turner, fold into thirds and remove from heat.
• 8. Transfer to warm plate, garnish if desired and serve.
• 9. Recipe may be doubled or tripled, etc... just be sure to increase skillet size accordingly.

CRAB & ASPARAGUS OMELETTE

Steps:

• Heat grill to the highest setting. Whisk the eggs in a bowl and season.
• Melt the butter in a sauté pan over a medium heat. Add the eggs and cook for 2 mins, then spoon the crab and asparagus into the middle. Sprinkle over the chilli and nestle the spinach into the egg. Grill in the pan for 2-3 mins or until the spinach has wilted and the omelette has puffed up.

SPINACH OMELETTE OVER ASPARAGUS

Steps:

• Remove the ends of the asparagus. Break the asparagus into short pieces and put them in a small frying pan with a little bit of olive oil. Heat the pan and cover, removing the lid to stir occasionally. Remove from heat when asparagus is limp and slightly browned. Place the asparagus on a plate or bowl, off to the side. Once the pan has cooled a little, break apart and warm the frozen spinach in the pan. Once the spinach has thawed, break the eggs into the spinach and mix thouroughly. Add salt and mix again. Slowly add heat while mixing, so the eggs don't cook right away and so that you don't get big lumps of egg or spinach. Remove from heat and add to the asparagus. Enjoy!

ASPARAGUS CHEESE OMELETTE

Steps:

• Cook asparagus in melted butter. After two minutes, throw in the shallots. Brown, sprinkle with lemon juice, toss and put aside. Clean pan with a paper towel, add a little butter, and cook beaten eggs for a minute, lift and set to distribute egg. Once mostly set, sprinkle asparagus, then cheese on top. Cook for 30s, remove from heat, let sit covered for 5 mins Serve. Serve

SALMON AND ASPARAGUS OMELETTE

Steps:

• 1. In a bowl, flake the salmon and remove any stray bones. Cut asparagus into bite sized chunks and add to bowl. Add dill weed, garlic powder,salt, pepper and parmesan cheese and light toss. Set aside.
• 2. Heat skillet or omelette pan to medium heat, add butter to melt.
• 3. In another bowl, crack 3 eggs and whisk together. When butter has melted and started to bubble, pour in the eggs and shake skillet or pan to coat the pan with the eggs. Let cook for a minute.
• 4. With a silicon heat resistent spatula, run under the sides and edge of the omelette. Add the salmon and asparagus mixture to the center of the omelette and spread around. Let cook for another minute. Flip one side, lower heat and cover for another minute or until omelette is cooked through. If the size of the omelette seems too big for you, cut in half and share with your main and significant squeeze.

HAM ASPARAGUS ITALIAN CHEESE OMELETTE

Steps:

• Gather and prep all ingredients (wash, dry and chop asparagus, beat eggs, mince ham, etc...)
• Melt butter in small nonstick skillet over medium heat; add chopped asparagus; sauté for 1 to 2 minutes, until tender.
• Mix salts into beaten eggs; pour into the skillet; evenly rearrange asparagus pieces in skillet. Cook over medium heat for one to two minutes, until eggs begin to firm on the bottom.
• Evenly sprinkle minced ham over eggs; cook and gently swirl the egg mixture around edge of pan, lifting edge of omelette to allow uncooked egg to come in contact with skillet and finish cooking, if necessary.
• When eggs are almost completely firm, evenly sprinkle one tablespoon of shredded Italian cheese blend over all; place mozzarella slice on one side.
• Use a spatula to fold omelette in half. Sprinkle with remaining 1/2 tablespoon Italian cheese blend and chives.
• Serve immediately.

CRAB & ASPARAGUS OMELETTE

Steps:

• Gather & prep all ingredients:
• Rinse & dry fresh asparagus (if using canned, drain well.)
• Cut asparagus into 1-1 1/2" pieces, separating tender tips from stem pieces; set aside.
• Chop or shred crabmeat; set aside.
• In a small bowl or cup, beat egg with fork.
• Add salt & Old Bay seasoning to egg; beat well.
• In a small nonstick, melt butter over medium heat.
• Add asparagus stem pieces; sauté 1 1/2 to 2 minutes; add asparagus tips; saute until asparagus is tender-crisp, about 2-3 minutes depending on size (if using canned asparagus, sauté only long enough to warm.)
• Add 1/2 of the crabmeat; sauté for approximately 1/2 to 1 minute (to warm the crabmeat.)
• Evenly pour beaten egg into pan with the crab & asparagus..
• Cook over medium heat, gently swirling pan, until egg is almost cooked, yet still slightly runny.
• Scatter remaining crabmeat over omelette; add mozzarella cheese.
• Using an egg turner, either fold omelette in 1/2 or thirds.
• Turn heat off; remove to serving plate; garnish as desired.

EGG AND ASPARAGUS OMELETTE

Steps:

• Layer the slices of cheese on bottom and sides of baking dish. Lay drained asparagus on top of cheese. Beat eggs with cream, add salt, pepper and parsley. Pour over asparagus. Bake 30-40 minutes at 350F.