When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too.
Ingredients
- 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
- 4 large eggs
- 1/4 cup sour cream
- 2 teaspoons dried minced onion
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons butter
- 2 ounces cream cheese, cubed and softened
Directions
- Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until crisp-tender. 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 one side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, 1-2 minutes or until cream cheese is melted. Cut omelet in half before serving.
Nutrition Facts
1/2 omelet: 350 calories, 29g fat (15g saturated fat), 418mg cholesterol, 570mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.
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