Name: Asparagus Cream Cheese Omelet
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 4 fresh asparagus spears, trimmed and cut into 1-inch pieces -; 4 large eggs -; 1/4 cup sour cream -; 2 teaspoons dried minced onion -; 1/4 teaspoon salt -; 1/4 teaspoon crushed red pepper flakes -; 2 teaspoons butter -; 2 ounces cream cheese, cubed and softened -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Cream Cheese Omelet

1. 4 fresh asparagus spears, trimmed and cut into 1-inch pieces -

2. 4 large eggs -

3. 1/4 cup sour cream -

4. 2 teaspoons dried minced onion -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon crushed red pepper flakes -

7. 2 teaspoons butter -

8. 2 ounces cream cheese, cubed and softened -

How to cook deliciously - Asparagus Cream Cheese Omelet

1. Stage

Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry.

2. Stage

In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

3. Stage

When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.