Asparagus Omelette Recipe
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Ingredients 3 tablespoons olive oil, or as needed ¼ cup chopped onion ¼ cup chopped green pepper 1 pound ham steak, cut into small pieces 1 teaspoon garlic salt 5 eaches large eggs 4 eaches asparagus. Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper. Step 5 Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. DIRECTIONS 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. 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. For the omelet: In a medium bowl, whisk together the eggs, water, salt, pepper, and mint until the yolks and whites are.
Cut the asparagus tips into 3-inch lengths then cut the remaining asparagus stalks on a slight diagonal into 1/4-inch-thick slices. In a small bowl, toss the asparagus tips with the oil to coat. In a large bowl, whisk the eggs, salt, and pepper to blend well. Preheat oven to 350°F. Grease a 9-inch quiche or pie pan.
Bring 1 inch water to a boil in a skillet. Add asparagus and cook until crisp-tender, 2. In small nonstick skillet, melt butter over medium/medium low heat.
Add asparagus and saute 1 to 2 minute. Spread chopped asparagus and grated cheese on top of the eggs. Cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.
Preheat broiler. Cut asparagus tips into 3-inch lengths, then cut remaining asparagus stalks on slight diagonal into 1/4-inch-thick slices. Toss asparagus tips in small bowl with oil to coat.
Whisk eggs, salt and pepper in a large bowl to blend well.
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