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!
Ingredients
- strips bacon: 6 piece
- stalks asparagus: 10 piece (trimmed)
- vegetable oil: 1 tsp (or as needed)
- red onion: 0.33333 piece (diced)
- tomato: 0.5 piece (diced)
- button mushrooms: 3 piece (sliced)
- eggs: 5 piece
- heavy whipping cream: 3 Tbsp
- pinch freshly ground nutmeg: 1 piece
- salt and ground black pepper: (to taste)
- mozzarella cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
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Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
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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.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.
