ASPARAGUS OMELET
Make and share this Asparagus Omelet recipe from Food.com.
Provided by Julesong
Categories Vegetable
Yield 2 serving(s)
Number Of Ingredients 9
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
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
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
EASY ASPARAGUS AND MUSHROOM OMELET
Make and share this Easy Asparagus and Mushroom Omelet recipe from Food.com.
Provided by WendyMaq
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1" of water in large skillet. Add asparagus and cook, uncovered, just until tender-crisp.
- Meanwhile, in a bowl, whisk together eggs, and water until completely blended.
- Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-high feat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately.
- With an inverted pancake turner (I assume that means spatula), lift the edges as the mixture begins to set to allow uncooked portion to flow underneath.
- When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
- With the pancake turner, fold the omelet in half over the filling.
- Slide onto a serving plate, serve immediately.,.
Nutrition Facts : Calories 160.4, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 142.4, Carbohydrate 3.2, Fiber 1.2, Sugar 2, Protein 14.2
ASPARAGUS CREAM CHEESE OMELET
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
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
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.
SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM
Steps:
- Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
- Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
- Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
- Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.
ASPARAGUS OMELET
I love this recipe as a way to get kids comfortable with cooking. An omelet is an easy meal and this one is actually served open-faced, so there's no tricky flipping or folding involved. Add my asparagus salsa for a really fresh crunchy note that contrasts nicely with the tender eggs and asparagus.
Provided by Carla Hall
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 16
Steps:
- For the omelet: Trim the ends of the asparagus spears by holding the bottom end of each spear in your hand and bending gently to snap off the end. Drizzle the asparagus with the oil and sprinkle with salt and pepper. Heat a small nonstick saute pan over medium-high heat. Add the asparagus and cook until crisp tender, about 2 minutes. Transfer the asparagus to a plate and set aside. Wipe out the saute pan.
- To make the omelet, whisk together the eggs, 1 tablespoon water and chipotle powder. Melt the butter in the saute pan over medium heat, then pour in the egg mixture. Allow to cook, undisturbed, until the edges set completely, 2 minutes. Sprinkle a little salt and pepper over the top, then place the cooked asparagus spears on top. Cover and cook until the eggs set, 2 minutes. Slide the omelet onto a plate. Garnish with the Asparagus Salsa if desired.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
ASPARAGUS OMELET
Yield Serves 6 as an appetizer
Number Of Ingredients 7
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 OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,
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
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
SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM
Aharmonious medley of fillings -- thin slices of serrano ham, goat cheese, asparagusspears, and chopped mint -- is folded into a fluffy baked omelet,which will be cut into wedges to serve.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.
- Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
- Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
- Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.
ASPARAGUS OMELET W/SHRIMP HOLLANDAISE SAUCE (FOR ANDI)
This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Recipe #91452 as part of this recipe. It was so perfect for it! *Enjoy*
Provided by twissis
Categories Breakfast
Time 30m
Yield 4 Split Omelet Portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
- Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
- FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
- Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
- When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
- TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
- NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.
Nutrition Facts : Calories 428.4, Fat 38.5, SaturatedFat 21.4, Cholesterol 498.1, Sodium 927.3, Carbohydrate 3, Fiber 0.7, Sugar 0.8, Protein 18.2
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