Ingredients for 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
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How to Make Open Faced Asparagus Omelet
- 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.
- 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.
- Wipe out the skillet with a paper towel to remove excess oil and mushroom liquid.
- Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Coat the pan evenly.
- In a bowl, whisk together flour and milk until smooth. Stir in sour cream, eggs, parsley, and pepper.
- 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.
- Evenly sprinkle the cooked mushrooms over the omelet. Arrange the asparagus spears on top, in a spoke-like pattern.
- Sprinkle with Gruyère and Parmesan cheese.
- 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.
- Remove from oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
77g
Carbs
3g
