Asparagus Mushroom And Bacon Omelet With Cheese Recipes

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EASY ASPARAGUS AND MUSHROOM OMELET



Easy Asparagus and Mushroom Omelet image

Make and share this Easy Asparagus and Mushroom Omelet recipe from Food.com.

Provided by WendyMaq

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

2 eggs
2 tablespoons water
3 stalks fresh asparagus
1/4 cup white mushroom, sliced
1/4 cup lowfat mozzarella cheese, shredded

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.,.

Nutrition Facts : Calories 160.4, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 142.4, Carbohydrate 3.2, Fiber 1.2, Sugar 2, Protein 14.2

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS



Asparagus, Mushroom and Cheese Omelet With Herbs image

Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.

Provided by BecR2400

Categories     Breakfast

Time 15m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 9

2 -3 large eggs
1 tablespoon water
1 dash ground black pepper
1/8-1/4 teaspoon finely chopped fresh thyme
3 -4 asparagus spears, lightly steamed
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
2 tablespoons unsalted butter
1/4 cup shredded cheddar cheese
1 sprig fresh thyme, for garnish (optional)

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.

MUSHROOM, ASPARAGUS, AND CHEESE OMELET



Mushroom, Asparagus, And Cheese Omelet image

Went shopping yesterday was out of alot of things found some really nice looking mushrooms and asparagus could hardly wait to make this omelet it's one of my favorites, there is just something about the taste of coconut oil and garlic with the mushrooms and asparagus

Provided by Linda Smith

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 8

1 1/2 c mushrooms (sliced thin about 4 large )
1 c asparagus, fresh (diced)
1 1/2 c shredded cheese (your favorite l used cheddar)
3 large eggs
1/4 c milk
1 tsp organic coconut oil
1 tsp garlic salt
salt and pepper

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.

ASPARAGUS OMELET



Asparagus Omelet image

Make and share this Asparagus Omelet recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb thin asparagus, trimmed
2 tablespoons butter, divided
1 clove garlic, minced
1/2 lb mushroom, sliced
4 eggs, lightly beaten
2 tablespoons milk
1/4 teaspoon salt, to taste
1/4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
1 dash freshly ground black pepper, to taste

Steps:

  • Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
  • Drain thoroughly.
  • Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
  • Remove from pan and keep warm.
  • In a small bowl, combine eggs, milk, salt, basil, and pepper.
  • Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
  • When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
  • Tip pan so eggs coat skillet evenly.
  • As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
  • When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
  • Serve immediately.
  • Also good sprinkled with a bit of grated Parmesan.

Nutrition Facts : Calories 311.1, Fat 22.7, SaturatedFat 10.9, Cholesterol 455.7, Sodium 541.8, Carbohydrate 10.5, Fiber 3.5, Sugar 4.2, Protein 19.6

ASPARAGUS CREAM CHEESE OMELET



Asparagus Cream Cheese Omelet image

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. -Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

ASPARAGUS OMELETTE



Asparagus Omelette image

Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!

Provided by the newdy foodies

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 2

Number Of Ingredients 11

6 strips bacon
10 stalks asparagus, trimmed
1 teaspoon vegetable oil, or as needed
⅓ red onion, diced
½ tomato, diced
3 button mushrooms, sliced
5 eggs
3 tablespoons heavy whipping cream
1 pinch freshly ground nutmeg
salt and ground black pepper to taste
½ cup grated mozzarella cheese

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.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 10.2 g, Cholesterol 544.4 mg, Fat 39.6 g, Fiber 2.8 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1088.3 mg, Sugar 5.1 g

BACON, MUSHROOM, AND CHEESE OMELET



Bacon, Mushroom, and Cheese Omelet image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 7

3 large eggs
2 tablespoons milk
1 1/2 tablespoons unsalted butter
3 strips crisply fried bacon
1 cup baby portobello mushrooms, sliced and cooked
1/4 cup grated gruyere cheese
1 scallion, sliced thin, for garnish

Steps:

  • Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

ASPARAGUS OMELET



Asparagus Omelet image

Yield Serves 6 as an appetizer

Number Of Ingredients 7

10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

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.

OPEN FACED ASPARAGUS OMELET



Open Faced Asparagus Omelet image

Make and share this Open Faced Asparagus Omelet recipe from Food.com.

Provided by Bergy

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons lite olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
8 eggs, beaten
1/2 cup milk
2 tablespoons flour
6 tablespoons sour cream (or whipped 2 % cottage cheese)
1/3 cup fresh parsley, chopped
salt
pepper
16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese (pure)

Steps:

  • In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
  • Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
  • Drain liquid from skillet.
  • Heat remaining butter& oil, coat the pan.
  • Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
  • cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
  • Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
  • Sprinkle with the cheeses.
  • Broil until the cheese has melted and is lightly brown.
  • Serve.

CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET



Cheese, Mushroom and Bacon Oven-Baked Omelet image

This is really good, the bacon can be replaced with finely chopped cooked ham, and canned well drained sliced mushrooms can be used in place of the fresh

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 -3 tablespoons butter
2 cups sliced fresh white button mushrooms
4 -5 green onions, finely chopped
1/3 cup full-fat milk
6 large eggs
2 tablespoons flour
1/2 teaspoon salt (or to taste, I use 1 teaspoon seasoned salt)
black pepper (lots black pepper!)
1 1/2 cups grated cheddar cheese, divided
6 -7 slices bacon (cooked and finely crumbled)
1/4 cup grated parmesan cheese (optional)

Steps:

  • Heat oven to 350 degrees (set oven rack to second-lowest position).
  • Butter an 8-inch square baking dish.
  • Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
  • In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
  • Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
  • Bake uncovered for about 20 minutes or until the eggs are set in the center.
  • Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.

Nutrition Facts : Calories 351, Fat 28.9, SaturatedFat 13.6, Cholesterol 268.1, Sodium 663.5, Carbohydrate 5, Fiber 0.6, Sugar 1.9, Protein 17.6

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