Asparagus Mushroom And Cheese Omelet With Herbs Recipes

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.

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

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.

Steps:

• Heat oven to 450 degrees. Spray two roasting pans with cooking spray. Roughly chop reserved stems of portobello and shiitake; transfer to one pan. Arrange mushroom caps in second pan. Roast both pans 15 to 20 minutes until juices have been released. Remove pan with mushroom caps from oven, and set aside. Remove pan with stems, add white wine, and cook, stirring, over high heat 2 to 3 minutes; set aside.
• Place porcini mushrooms in saucepan. Pour stems and liquid from roasting pan into saucepan. Add 4 cups water and 4 sprigs thyme. Cover; simmer 45 minutes. Strain through fine sieve lined with dampened cheesecloth. Press down on solids with spatula to rid mushrooms of excess liquid. Set aside. Discard solids.
• Cut portobello caps in half; reserve. Slice potatoes into four-inch-long strips one-inch wide; set aside in cold water.
• Spray bottom of large skillet with cooking spray. Add shallots and garlic; cover, and saute over medium heat, turning, until brown, 5 to 8 minutes. Add reserved broth, remaining 4 sprigs thyme, salt, pepper, all reserved caps, and collected juices. Drain potatoes; add to broth. Simmer, covered, until potatoes and shallots are soft, 15 to 20 minutes, stirring once.
• Meanwhile, blanch asparagus in boiling water just until bright green, 1 to 2 minutes. Transfer to ice water to stop cooking; drain. Add asparagus to broth; cook until heated through, 3 to 5 minutes. Garnish with parsley and shaved Parmesan.

Steps:

• 1. In small sauté pan add coconut oil
• 2. In same pan add mushrooms, and asparagus turn on low and sauté slowly,add garlic salt at this time
• 3. Scramble milk and eggs together. Spray large sauté pan add egg mixture cook on low and let set up.
• 4. Using half the cheese add to eggs that are set up making sure all egg surface is covered.
• 5. Add mushrooms and asparagus on top of the cheese again covering the eggs. Fold over add cheese on top and remove from heat. The cheese on top will melt.Serve and enjoy.

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.

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.

Steps:

• Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
• If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
• If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
• Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
• Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.

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.

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.

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.,.