ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Asparagus Omelet

Yield 6 Servings
There's no vegetable that says spring more than asparagus, which is harvested from February to June. (Don't be fooled by the hothouse variety that's available year-round-it's less flavorful and more expensive.) The distinctive sweetness of asparagus makes it a good complement to rice, pasta, eggs and fish. And you can't beat it simply steamed and served with melted butter and a squeeze of lemon.

Ingredients

  • 1 pound pencil-thin asparagus, ends trimmed
  • 3 ounces Havarti, cubed
  • 1 tablespoon unsalted butter
  • 1 shallot, chopped
  • 5 large eggs
  • 1 1/3 cups half-and-half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 228
  • fat 18 g
  • satfat 6 g
  • protein 11 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 220 mg
  • sodium 335 mg

How to Make It

  1. 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 to 3 minutes. Drain and rinse with cold water, then pat dry; set skillet aside. Arrange asparagus in prepared pan in a circular pattern. Sprinkle cheese on top.

  2. Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes. Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork. Pour over asparagus and cheese.

  3. Bake omelet until puffed and golden, about 40 minutes. Cut into wedges; serve.