We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
This is a wholesome omelette, which is quick and easy to make. Sauteed asparagus, mushrooms and onions are cooked in an omelette, then topped with Parmesan cheese.
31 people made this
- 1 tablespoon olive oil
- 2 eggs
- 4 tablespoons milk (optional)
- 3 spears asparagus, trimmed and cut into 5cm pieces
- 35g sliced fresh mushrooms
- 35g spring onions, chopped
- 40g grated Parmesan cheese
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Heat the olive oil in a large frying pan over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelette cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
Reviews & ratingsAverage global rating:(29)
Reviews in English (23)
by Sarah Jo
I used two egg whites and one whole egg and 1% milk. I topped this omelette with a few halved cherry tomatoes, a tiny amount of extra sharp cheddar cheese and homemade salsa. This was a nice filling breakfast. I've always loved the combination of asparagus and eggs. Next time, I think I might add a clove of fresh minced garlic.-02 May 2012
Great omelet! The milk is optional so I just added a little bit, about a Tbsp. I also added a bit of garlic, salt, pepper and some tomatoes for a little extra color and flavor. I used light Parmesan cheese which was a nice departure from the regular American or Cheddar cheeses. This was a really nice breakfast with whole grain toast and juice!-24 Aug 2010
Very tasty recipe. A 1/4 cup of milk for 2 eggs is a little much though, it made the omlette very soft and a bit difficult to handle.-19 Apr 2008
- 4 or 5 large eggs
- Kosher salt and freshly ground black pepper
- Small bunch chopped chives, tarragon, or parsley
- 4 ounces (120g) bacon, diced
- 6 ounces asparagus (170g 6 to 8 stalks), trimmed and sliced thinly on a bias
- 1 large shallot (about 2 ounces 60g), thinly sliced
- 2 to 3 ounces (80g) grated Gruyère cheese
- 1 tablespoon (15g) unsalted butter
Combine the eggs, salt, pepper, and herbs in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room temperature for 10 to 15 minutes. The eggs should darken in color significantly.
Meanwhile, cook bacon in a 10-inch nonstick skillet over medium heat, stirring until crisp and browned, about 5 minutes. Add asparagus and shallots, season to taste with salt and pepper, and continue to cook until asparagus is tender and starting to brown, about 2 minutes longer. Transfer mixture to a small bowl, add the cheese, and toss to combine. Wipe out the skillet with a paper towel and return it to medium heat.
Add the butter to the pan and cook until lightly browned. Re-whisk the eggs until foamy, then add to the skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until the omelette is almost set, about 45 seconds.
Sprinkle the asparagus and bacon over half of the omelette, remove from heat, cover, and let the omelette sit until it reaches the desired consistency, about 1 minute.
Using a silicone spatula, loosen the edges of the omelette from the skillet and shake the skillet to ensure that it's not stuck. Carefully fold the omelette in half, then slide it onto a serving plate and serve immediately.
For the garnish:
- 1 Tbs. sour cream or crème fraîche
- A couple of pinches finely grated lemon zest
- A few drops fresh lemon juice
For the filling:
- 1 Tbs. unsalted butter
- 1 Tbs. chopped shallot
- Pinch kosher salt
- 3 medium spears asparagus (about 1/2-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
- 1 thin slice prosciutto or ham, cut into 1ࡧ/8-inch strips
- 1 Tbs. plus 1 tsp. thinly sliced mint leaves
- 2 Tbs. grated Asiago cheese
For the omelet:
- 2 large or extra-large eggs
- 1 Tbs. water
- 2 pinches kosher salt
- 4 grinds freshly ground black pepper
- 1 Tbs. mint
- 1 tsp. olive oil
- 1 tsp. unsalted butter
Asparagus goes well with eggs and an omelette is one of the easiest ways to enjoy them together. Follow this recipe for each person you are feeding. Clarified butter is best made by gently melting butter and chilling it in the refrigerator. The unwanted milk solids will settle on the bottom of the bowl, simply pour them away when the butter has set again.
3–4 asparagus spears per person
3 medium eggs
Salt and freshly ground black pepper
1 tbsp clarified butter
Handful grated parmigiano reggiano
Chopped fresh herbs
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare asparagus by snapping the woody ends off blanch the spears in boiling water for 3–4 minutes. Refresh briefly under cold water and cut into bite sized pieces. Whisk eggs together with a pinch of salt and freshly ground black pepper. Heat a heavy-based frying pan over medium-high heat. Add butter, allow to melt then pour the egg mix into the pan, spread evenly and cook for 1-2 minutes, or until the base has set. Place the asparagus on half of the omelette with grated cheese and chopped fresh herbs. Fold remaining half over the asparagus side.
- 20 thin slices sandwich bread, crusts removed
- ¾ pound butter
- 4 ounces blue cheese, at room temperature
- 1 (8 ounce) package cream cheese, at room temperature
- 1 egg, beaten
- 20 fresh asparagus spears
Trim crusts from bread, and flatten slightly with a rolling pin.
In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
To serve, preheat oven to 400 degrees F (205 degrees C).
Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Asparagus Omelette Souffle
While I likely won&rsquot be seeing my mom on the actual day, I did just get to spend 2 days with her.
Except, instead of me getting in the car, driving the 2+ hours (which is always more like 3 thanks to New Jersey traffic) to go down and see her like a good child would do on a holiday meant to celebrate their parent, she got in her car and drove the 2+ hours up to see me.
All so she could spend far too many hours in bathroom design hell helping me get the process of what&rsquos soon to be my master bathroom renovation going because just stepping into a tile store alone left me so overwhelmed I could cry.
I didn&rsquot for the record, but I did wake myself up from dreams of tile design no less than 4 times last night yelling at my brain to shut itself off so I could get some actual rest.
It&rsquos going to be a fun few months of this&hellip
Mom&rsquos are good at the whole selfless thing like that.
I&rsquod suck at that part (and most other parts) of motherhood for sure.
While I didn&rsquot exactly make this asparagus omelette soufflé for my mom when she was here (although I did make her an omelette!), I created it with Mother&rsquos Day in mind and what she&rsquod like.
It&rsquos really the best of both worlds: light and airy, almost to the point of feeling like it melts in your mouth with each bite just like a soufflé but with the savory heartiness of a breakfast omelette.
It&rsquos seasonally perfect bursting with fresh spring asparagus, green onions and micro-greens and you can even add in some optional creamy goat cheese for a tart kick if you&rsquore cool with dairy (see recipe note).
The fun part about this omelette soufflé is that it&rsquos made with Silk protein nutmilk instead of the typical heavy cream or whole milk you normally see in a soufflé recipe.
This new line of nutmilk (it&rsquos a blend of almonds and cashews) from Silk is boosted with 100% pea protein resulting in 10g of protein per serving, an addition that in my opinion, now eliminates my only qualm with nutmilk, the usual lack of protein!
In fact, I love the entire nutritional profile of this line of nutmilk (8g fat, 4g carbs, 10g protein).
It&rsquos almost identical to whole milk (just with less carbohydrates which is fine by me!) and it&rsquos for that reason that I thought it&rsquod be perfect in this omelette soufflé.
Turns out it was and now you can have that perfect savory breakfast soufflé omelette without the need for dairy.
Of course, since my mom loves goat cheese, I sprinkled a little in there for her.
For more ways to use up fresh spring asparagus, make sure to check out my easy Instant Pot asparagus recipe and this classic &ndash lemon roasted asparagus.
Crack the eggs into a large mixing bowl and whip them until they are very well mixed, almost creamy. Add the milk and a sprinkling of salt and mix again.
Warm the clarified butter in an 8-inch nonstick pan over medium heat. Pour the egg mixture into the pan and turn off the heat to make sure the pan does not get too hot.
Shake the pan slightly to distribute the eggs, and turn the heat back to medium. Let the eggs cook slightly, and then use the spatula to gently slide the cooked eggs and allow the uncooked eggs to flow into their place, shaking the pan gently to keep distributing them. When the eggs are about half cooked, place the asparagus, 1/4 cup Parmesan, and prosciutto in a strip down the middle of the egg mixture.
Whenever the pan gets too hot, and it seems like the eggs will brown, simply raise it off the burner for a few seconds. Keep gently moving any liquid eggs so that they flow to the bottom of the pan. When the eggs are cooked to your liking (I like my omelets a little runny, but you may prefer them well done), use the spatula to gently fold just one third of the omelet to the center. (You'll make the final fold as you transfer the omelet to the plate.) Remove the pan from the heat and tilt it a little so that the folded third is at the higher point. Use the spatula to help roll the eggs out of the pan onto the plate as they slide out they will roll over the unfolded third, so that they end up resembling a burrito (although one with open ends).
Sprinkle the remaining tablespoon of Parmesan cheese on top and serve with the mixed salad.
Excerpted from the book The Freds At Barneys New York Cookbook by Mark Strausman with Susan Littlefield. Copyright © 2018 by Mark Strausman. Reprinted with permission of Grand Central Life & Style. All rights reserved.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.
RECIPE: Whip up this airy springtime omelet
I discovered that air can make or break a recipe while watching Nathalie Dupree on my grandparents’ 13-inch black and white Sanyo. Until then, I didn’t realize that whipping single ingredients could make simple dishes look and taste so sophisticated. I set out on a mission to learn everything I could about meringues, mousses, soufflés and more.
I started by cracking open Mama’s big “Betty Crocker Cookbook” and landed on a recipe intriguingly named Puffy Omelet. I was captivated by the notion of transforming eggs into something gourmet. I quickly learned that separating the yolks from the whites and beating them each for a few minutes with a hand mixer made my usual stovetop omelets sublime.
I make this version of my puffy omelets for Easter or Mother’s Day brunch. It’s light yet filling, and the ribbons of asparagus with a few squeezes of lemon sing of spring. There’s always a wow factor when I place it in front of family and friends. I prefer the nutty flavor of Gruyere cheese, but a milder Swiss works well, too.
- 7-8 asparagus spears
- 4 large eggs
- ¼ cup water
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons salted butter, divided
- Couple squeezes lemon juice
- 8 ounces thinly shaved Gruyere cheese, divided
- Heat the oven to 325 degrees.
- Snap off the woody ends of the asparagus and discard. Run a sharp vegetable peeler along the spears to create thin ribbons. Reserve the tips. Set aside.
- Separate the eggs. Place the egg whites in a medium mixing bowl and the yolks in a small mixing bowl. Add the water and salt to the egg whites. Beat with a hand mixer on high speed until stiff, 2-3 minutes. Add the pepper to the egg yolks and beat with the mixer on high speed until very thick and a soft yellow color, about 3 minutes.
- Using a rubber spatula, gently fold the egg yolks into the egg whites. Set aside.
- Melt 1 tablespoon of the butter in a 10-inch, ovenproof skillet on medium-high. Add the asparagus ribbons and tips, and saute 4-5 minutes, until tender. Season with salt and lemon juice. Transfer to a plate and cover.
- Turn the heat down to medium. Add the remaining tablespoon of butter to the skillet. As the butter melts, tilt the skillet to coat the bottom and sides of the pan. Pour in the egg mixture. Reduce the heat to low. Cook 5 minutes or until the eggs slightly pull away from the skillet edges and the sides are lightly golden.
- Transfer to the oven and bake 7-10 minutes, until the center begins to set. Place half of the Gruyere on one side of the omelet. Add the asparagus on top of the cheese. Continue baking for 5 minutes.
- Using a large spatula, gently fold the omelet in half. If needed, lightly press the omelet with the spatula and hold a few seconds until it relaxes and stays folded. Top with the remaining cheese. Bake 3 more minutes, until the cheese melts.
- Remove from the oven. Serve from the skillet or slip onto a warm serving platter. Serves 2-4.
Per serving: Per serving, based on 2: 726 calories (percent of calories from fat, 71), 48 grams protein, 4 grams carbohydrates, 1 gram fiber, 58 grams total fat (32 grams saturated), 527 milligrams cholesterol, 1,284 milligrams sodium.
The Best Asparagus Recipes: 34 Ways to Cook Our Favorite Spring Vegetable
Fresh asparagus in the produce aisle is a sure sign of spring. Fat or thin green or white or purple the keys to delicious asparagus is freshness and proper preparation. It brings a delicately bright flavor and notes of subtle acidity to any dish. We're not the only ones who notice when the first spring asparagus appears: "Each April, I begin harvesting the asparagus at the farm. I know it's ready to eat when the stalks are about the thickness of a finger. Then I'll snap them off at the base, blanch them until they're tender, and serve them with a mustardy vinaigrette," Martha says in the April 2019 issue of Martha Stewart Living.
While it's true that hothouse asparagus available year-round, the vegetable is truly at its peak from February through June. When shopping for asparagus when it's in-season, pay attention to a few key factors: Choose bunches with tightly closed tips. Stalks should be bright green and firm (or pale ivory for white asparagus). As for thickness, that's really a matter of taste. (Martha's favorite is jumbo asparagus.)
Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag you should store it in the crisper drawer for the best results. Once you're ready to cook, hold the bunch upside down and gently swish it under cold water&mdashthe tender tips can be sandy. Next, snap off the tough woody bottoms. The easiest way is to bend the stalk at the natural breaking point (often where the color changes from white to green), about an inch or two inches from the base. Still not sure what to do? Watch Martha's quick primer.
How to cook this springtime vegetable is in entirely up to you. Whether you're in the mood to boil or steam, roast, grill, sauté, or stir-fry (or enjoy it raw in salad!), try our delicious asparagus recipes.
Omelet with Asparagus, Grape Tomatoes, and Mozzarella
I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet. It was light and flavorful but hearty enough to fill me up. There is something so delicious about asparagus, tomatoes, and eggs. YUM!
Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.
Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.
Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.