Asparagus Omelet


Asparagus Omelette Recipe

Video taken from the channel: Consuming Passions


How to cook Asparagus Omelette. Frittata con asparagi #italianfood

Video taken from the channel: italian food


Asparagus Omelette | By Kevin Benach

Video taken from the channel: Kevin Benach


Breakfast Recipe: Asparagus, Cherry Tomato & Feta Frittata by Everyday Gourmet with Blakely

Video taken from the channel: Everyday Gourmet With Blakely


Asparagus omelette italian recipe

Video taken from the channel: Cucinaconoi English


“Omelette of Asparagus” A Recipe from 1787

Video taken from the channel: Townsends


Exceptional Breakfast Asparagus Omelette

Video taken from the channel: TheCooknShare

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.

List of related literature:

Add the spinach to one side of the omelet, cover the pan, and steam until wilted, about 20 seconds.

“Aging in Reverse: The Easy 10-Day Plan to Change Your State, Plan Your Plate, Love Your Weight” by Natalie Jill
from Aging in Reverse: The Easy 10-Day Plan to Change Your State, Plan Your Plate, Love Your Weight
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Off heat, gently fold in prosciutto, Parmesan, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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sprinkle the eggs with half of the grated cheeses and place half of the sautéed vegetables, tomato, and spinach on one side of the omelet. using a large spatula, fold the other side of the omelet over to cover the vegetable filling and allow to cook for 1 minute.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
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Add two-thirds of the egg mixture to the pan, layer with the reserved mushroom-chard mixture, and top with the remaining egg mixture.

“The Martha Stewart Living Cookbook: The Original Classics” by Martha Stewart Living Magazine
from The Martha Stewart Living Cookbook: The Original Classics
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ADD FILLING: Off heat, sprinkle asparagus mixture in even layer over omelet, then sprinkle Gruyère evenly over asparagus.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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In a medium pan, scramble the egg with 1 tablespoon extra-virgin olive oil, 1/4 cup diced tomato, 2 tablespoons minced onion, and 1 cup fresh spinach.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
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Gently place the egg yolks on the tips of the asparagus, without breaking the yolks and season with black pepper.

“The River Cafe Cookbook” by Rose Gray, Ruth Rogers
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Asparagus Omelet—Green points of asparagus boiled, drained, seasoned, mixed in an omelet and cooked in it.

“The Steward's Handbook and Guide to Party Catering” by Jessup Whitehead
from The Steward’s Handbook and Guide to Party Catering
by Jessup Whitehead
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Add the asparagus to the pan and pour the egg mixture over, then add the cheese, pressing it gently into the eggs.

“Full Moon Feast: Food and the Hunger for Connection” by Jessica Prentice, Deborah Madison
from Full Moon Feast: Food and the Hunger for Connection
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Sprinkle half of omelet with 1 or more of the following fillings, if desired: 2 slices bacon, cooked and crumbled; 2 tablespoons sautéed mushrooms; 2 tablespoons shredded cheese; 2 tablespoons diced cooked ham; 1 tablespoon chopped fresh or 1 teaspoon dried herbs.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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  • I thought it to be just a regular omelette. But then came the twist of putting it in the oven and out came this beautiful looking dish. Will surely try it.

  • Vere nice recipe Dave. I really like eggs and asparagus. I prefer the pencil thin ones over the the thicker ones. A trick i leard from someone, if you will use your left hand appx. 1/3 of the way down from the floret, and your right hand appx. 1 inch up from the bottom, and slowly bend it to you in a “u” shape, it will snap and the bottom part is discarded as it is the woody/fibrous/stringy part that is unpleasant. If you just have one regular bunch you can snap them all in a minute, for a big supper if you have alot, take the one you snapped and line them up close together with the florets parallel, and use that one to cut off the others at the bottom where the one snapped using it as a guide. It is like using the snapped one as a guide. Hope all is well with you and your family/friends/and dog, lol, allis well here with us including grand daughters and yes, they like asparagus just like broccolli, lol. Unreal at their ages.

  • Thank you for the neat recipe! Inspired me to make asparagus quiche this morning, you’re right about the flavors working wonderfully together. These videos are so great!!

  • Weird to think that that recipe is 200 something years old, yet it still sounds like you could find it in a modern cookbook. I don’t know, it’s just cool to me.

  • Yum, looks delicious! I have to confess I have never tried Asparagus before:) I may need to pick some up and try it out. Coco is so cute playing with Eddie!

  • Yum looks delicious tell coco and eddie that i love them soooooooo much and i say hi to them love dogs love your videos making me hungry Thanks Ramya

  • Mmm you had me at asparagus. This looks like a wonderful brunch dish with mimosa. Especially for special occasions or when family comes to visit.

  • My friend and I had to cook and reconstruct ancient Roman food for a college class, and my friend made a dish called a “patina of asparagus” that was remarkably similar to this. Just goes to show that people have cooked asparagus and eggs together for a very very long time. (My friend’s dish turned out really nasty but this looks really good)

  • Do many recipes from the era call for seasoning eggs before cooking? Salt really affects the feel and texture of eggs before cooking.

  • Home grown eggs, and a little brown sauce or gravy. Get back and keep your hands and fingers away from me or you might loose them:)

  • Thats an awesome cook G.F. loves Frittatas,this would be killer for her,but being a  bbq guy have to do it on the grill..Wow, didnt no this vid was a year old. guess I need to crawl out from under that big rock thats on me..I agree KD921A he sareed a are a very pretty woman and you can cook..every mans dream LOL..keep up the great work!!!

  • I’m not gonna lie: I’m going through every video on this channel and whenever a segment of a recipe is shown on screen, I make a point to read it out loud and pronounce all the long ‘S’es as ‘f’s. Every video on here is enjoyable but I feel it improves the experience considerably.

  • Townsends, I love what you do. FYI Grandma said to never flip your omelet. when the bottom is done, stick your spatula through the middle, scrape it along the bottom, lift, and allow the runny part on top to run down to the hot pan. I hope my words made sense. It’s the only way to omelet!

  • No the food didn’t taste exactly the same because they had better eggs better asparagus better bread better everything, even if you are using organic eggs their eggs were better, i bet you are not using organic eggs, in that case the eggs has no taste what so ever, and if you think they do then you have no idea what eggs should taste like.

  • As always a lovely recipe and presentation! This style of omelette is what I would call a french omelette and would simply be folded over when browned on the bottom and slid out of the pan…from the looks of it you would have needed more butter so it wouldn’t stick tho…a pan with a shallow sloping side works best or it can get hung up, tear and not look so great (but still taste wonderful). Perhaps browning with a galette went out of use with changes in cooking styles or then again, may still be done in other countries!

  • In my region (Spain) we make this omelette with wild asparagus, that are more thin and tender, but you have to pick them from nature by yourself.

  • Your channel is great and I really enjoy the small historical lessons that you tie into these cooking videos. Plus, you obviously take a little time to read the comments despite your busy schedule since you recognize that nutmeg has become a running joke in the community of people that watch your videos. This one cracked me up, bravo.

  • Totally made this tonight by my 8 yr old daughter’s request. Added some chopped bacon to the pan ahead of time for both the grease and the flavor, did the rest ofvthe recipe as shown, incl putting it under the broiler.
    It was a hit!
    Served it with tater tots because why not.

  • My son, a historian who loves your channel, would like a session on hard cider. Having experienced England love for it seems logical. in addition making of meade thank you.

  • Good,but So Easy and an Ordinary Recipe of Omelette.As a Turkish Woman, I’ m proud of with our delicious dishes.Our recipes are not very easy.

  • Gonna cook this but instead of asparagus I’ll put string beans since it’s much cheaper and asparagus here in our country is difficult to find. Nice recipe btw! Hope you’ll make a video about low calorie recipes ��

  • Ah John we love nutmeg almost as much as we love rubbing you for loving it lol…..meg on I say! We love ya John and your wonderful informative and relaxing cooking show

  • Add onions to it and it would be perfect. Also, a little tip for when you’re cooking eggs: Put them in when the pan is cooler than it was in this video. You only want it hot enough to just melt your fat. Eggs need to cook at VERY low temps to keep them from burning and sticking. They should not sizzle and boil immediately when they’re put into the pan. They should be slowly brought up to a temp where they’re making a quiet sizzling sound as they cook.

    You might also need more fat in the pan than you used in this video, to help with the sticking.

    Aside from that, this looks great!

  • I know where I’m from (west of France) we tend to like our omelettes a bit less cooked, the term would be slobbery “baveuse”, not really enticing but that’s how we say it 😉

  • Have you ever seen asparagus in the wild? It literally becomes like wood. It is brown and hard. So, if someone from the 18th century is saying to use only the green part, that is what they’re selling in a 21st century store. Though, do cut off the bottom inch or so of the stalks (the toughest part of the asparagus you buy).

  • Great channel…
    Light years from the “Cheff from hell kitchen, thing on Tv series whaterver show”
    I enjoy your videos and ancient recipes and modes of living and styles of people who carved this great nation in times of great peril…Thank you

  • Did they use white aspargus as well? In central Europe white aspargus is very common nowadays. More so than the green one. I wonder where thats coming from and whether immigrants brought white aspargus to the us.

  • Love your show. I have to disagree on the boiling of the asparagus though; I’m confident they would have boiled it and not steamed them. I’m no expert but my impression of cooking in times gone by would not be for al dente asparagus. Otherwise great as always. Thanks.

  • Love asparagus & this looks delicious. Also love doggies. Eddie looks a little frustrated with the energetic Coco! Video is so cute.

  • The Asparagus in this recipe might already have had a white base, as the technique to grow white Asparagus was already well known by then: “The technique of molding earth around asparagus spears as they push up out of the ground, thus keeping them sheltered from chlorophyll-producing sunlight (which would turn them green), was apparently developed in France in the mid-1600s, and the practice soon spread to Germany and other parts of Europe”

  • Asparagus and eggs are wonderful together! I like to grill asparagus, top it with a fried egg, and add some fresh parmesan for a simple brunch! Next time I’ll try it on toast!

  • Sir, I got a question for you. I got an early 19th century cookbook (1815) and for some recipes it calls for “a glass of water”. How much ml/ fl. oz off water would that be? I’m guessing around 200ml

  • I often make this up for my kids. They love it! Thank you for sharing, Dave. Glad to see that your “babies” are getting along nicely. ��

  • When my father in law goes picking wild asparagus in the woods on the hills nearby during the spring this is the main dishes we cook (without the base of roasted bread, tho). Good to see it on YouTube too!

  • You seemed to answer this question during the video but I’ve always wondered something. Were egg dishes such as omelettes seen as a dish for a particular meal like we see eggs as a breakfast dish today?

  • With or without nutmeg, I love these cooking episodes. I’ve been having a hard time lately and these are so soothing and comforting to watch. Thanks so much.

  • I love your recipes. Simple and delicious. I made this for breakfast this morning with toast and fruit. Leftovers became lunch, with a salad. The last of it was dinner, with minestrone soup. Thanks again for simple, easy to follow recipes.

  • Hi! I’m back again. Mmmmmmm… i love omelette egg.With asparagus taste so good. That taste so delicious and crunchy asparagus. Great combination. See u next time

  • I actually came across your channel while looking for strawberry rhubarb pie.  I thought “oh God another hot chick seeking attention by putting up Youtube videos”. And the remarks are from many of the pigs I would expect following such a channel.  I guess they call them stereotypes for a reason.  You are a really good cook and many of these recipes show a substantial talent.  (Don’t you hate it when people never give you any credit for anything because of the way you look?  You know, like I did.  lol)  

  • I see you’re back to using the big chefs knife. I love haw easy it is to make and the colors really make it look appetizing. Another great recipe Blakely, thanks again.