All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Omelet Recipes

Ingredients

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

Nutrition Info

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 servingSize: - sodium: 1088.3 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

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!

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