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 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
ASPARAGUS OMELETTE
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
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
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.
ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
ASPARAGUS OMELET
My husband and I created this recipe when trying to use up leftover asparagus and hollandaise sauce. The vegetable-filled omelet gets its irresistible flavor from the creamy sauce and a nice crunch from crumbled bacon. We think this is special enough for company. -Becky Roth, Kawkawlin, Michigan
Provided by Taste of Home
Time 1h
Yield 4 omelets.
Number Of Ingredients 9
Steps:
- In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. , In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside., Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm., Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
Nutrition Facts : Calories 736 calories, Fat 60g fat (26g saturated fat), Cholesterol 723mg cholesterol, Sodium 967mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein.
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
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.
RAW & COOKED ASPARAGUS WITH LEMON & PARMESAN BUTTER
Celebrate asparagus with this lovely side dish tossed in a zesty lemon and parmesan butter. Serve alongside fish dishes, such as roasted salmon
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 25m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim about two thirds of the asparagus to get rid of any woody ends, then set aside. Peel the remaining into ribbons using a vegetable peeler and tip into a bowl.
- Gently heat the butter, lemon zest and juice and lots of black pepper in a small saucepan. Stir in half the parmesan and keep warm.
- Bring a large pan of salted water to the boil and cook the trimmed asparagus for about 2 mins until just cooked. Drain and tip into the bowl with the asparagus ribbons. Toss everything with the buttery sauce and the remaining parmesan. Season to taste, then serve.
Nutrition Facts : Calories 144 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ASPARAGUS PARMESAN
Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
Provided by JenElaine
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g
ASPARAGUS OMELETTE
A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds
Provided by Elena Silcock
Categories Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 763 calories, Fat 64 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium
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