Asparagus Omelette

Name: Asparagus Omelette
Total time: 45
Yield: 2
Ingredients: 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

Recipe by the newdy foodies from allrecipes.com

Breakfast 45 Mins.

Ingredients

2 servings

•

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

Instructions

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.