Asparagus Omelet

Name: Asparagus Omelet
Ingredients: 1 envelope hollandaise sauce mix; 1 cup whole milk; 1/4 cup butter, softened; 8 bacon strips, diced; 1/2 pound fresh mushrooms, sliced; 1 pound asparagus, trimmed and cut into 1-inch pieces; 3 tablespoons water; 12 large eggs, lightly beaten; 1 cup shredded part-skim mozzarella cheese

9 ingredients

5 steps

Ingredients

1 envelope hollandaise sauce mix
1 cup whole milk
1/4 cup butter, softened
8 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
12 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese

Directions

1

In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm.
2

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside.
3

Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm.
4

Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges).
5

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.