Baked Asparagus Omelet
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.
Yield: 6 Servings
Cost per Serving: $1.30
Recipe from
More From Allyou
Nutritional Information
Amount per serving
- Calories: 228
- Fat: 18g
- Saturated fat: 6g
- Protein: 11g
- Carbohydrate: 8g
- Fiber: 2g
- Cholesterol: 220mg
- Sodium: 335mg
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
Preparation
- 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.
- 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.
- Bake omelet until puffed and golden, about 40 minutes. Cut into wedges; serve.
Baked Asparagus Omelet Recipe at a Glance
- COURSE: Breakfast/Brunch
- MAIN INGREDIENT: Cheese, Eggs, Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Bake
- PUBLICATION: All You
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