Asparagus Omelette - cooking recipe

Ingredients
    6 strips bacon
    10 stalks asparagus, trimmed
    1 teaspoon vegetable oil, or as needed
    1/3 red onion, diced
    1/2 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
    1/2 cup grated mozzarella cheese
Preparation
    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.

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