Open Faced Asparagus Omelet Receita

Impress your brunch guests with this elegant and flavorful open-faced asparagus omelet! Creamy, cheesy, and bursting with fresh asparagus, this recipe is perfect for a special occasion or a weekend treat. Easy to follow instructions guide you to a stunning and delicious brunch masterpiece.

Preparo 10 min
Cozimento 27 min
Calorias 469.6 kcal
Proteína 53g
Avaliação Seja o primeiro
Open Faced Asparagus Omelet 47

Receita Ações

Compartilhe esta receita:

Receita Autor

Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Open Faced Asparagus Omelet

  • 2 tablespoons butter
  • 2 tablespoons lite olive oil
  • 1 cup sliced mushrooms
  • 2 cloves minced garlic
  • 6 eggs
  • 1/4 cup milk
  • 2 tablespoons flour
  • 1/4 cup sour cream
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups trimmed asparagus spears
  • 1/2 cup shredded mozzarella cheese (or Gruyère)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Gruyère cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Open Faced Asparagus Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Open Faced Asparagus Omelet

  1. Preheat oven to broil. In an oven-safe skillet (with an oven-proof handle), heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
  2. Add sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms are softened, about 5-7 minutes. Remove the mushroom mixture from the skillet and set aside.
  3. Wipe out the skillet with a paper towel to remove excess oil and mushroom liquid.
  4. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Coat the pan evenly.
  5. In a bowl, whisk together flour and milk until smooth. Stir in sour cream, eggs, parsley, and pepper.
  6. Pour the egg mixture into the prepared skillet. Cover and cook over medium heat for 5 minutes, or until the top is almost set. Gently lift the edges of the omelet to allow uncooked egg to flow underneath.
  7. Evenly sprinkle the cooked mushrooms over the omelet. Arrange the asparagus spears on top, in a spoke-like pattern.
  8. Sprinkle with Gruyère and Parmesan cheese.
  9. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.
  10. Remove from oven and let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

11g

Fat

77g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Lunch Main Dish Eggs Dairy Vegetables Canadian Oven Easy Holiday Event Cheese Eggs Stove Top Dietary Comfort Food Low Carb Low In Something Asparagus Taste Mood Equipment

Perguntas frequentes

Quanto tempo leva para fazer Open Faced Asparagus Omelet?

Open Faced Asparagus Omelet leva cerca de 37 minutos do início ao fim — aproximadamente 10 minutos de preparo e 27 minutos de cozimento.

Quantas calorias tem Open Faced Asparagus Omelet?

Open Faced Asparagus Omelet tem aproximadamente 469.6 calorias por porção, com cerca de 53 g de proteína, 3 g de carboidratos e 55 g de gordura.

De quais ingredientes preciso para Open Faced Asparagus Omelet?

Os principais ingredientes de Open Faced Asparagus Omelet são Butter, Lite Olive Oil, Sliced Mushrooms, Garlic, Eggs, Milk. Veja a lista completa com as medidas acima.

Avaliações

Ainda não há avaliações — seja o primeiro a compartilhar sua opinião sobre esta receita!

Escrever uma avaliação