My husband LOVES eggs and asparagus so I knew he would love this. He ate it for dinner and then had the leftovers for breakfast the next day. It was a win-win!
However, I didn’t make individual omelets. I didn’t have time or the desire to do it that way so I made it as a casserole. The modified directions are in the Notes section below.
- 1 envelope hollandaise sauce mix
- 1 cup milk
- ¼ cup butter or margarine
- 8 bacon strips, diced (1)
- ½ pound fresh mushrooms, sliced (2)
- 1 pound fresh asparagus, trimmed & cut into 1-inch pieces
- 3 tablespoons water
- 12 eggs, lightly beaten
- 1 cup (4 ounces) mozzarella cheese
In a saucepan, prepare the hollandaise sauce mix with milk and butter according to the package directions; keep warm.
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, sauté mushrooms until tender; set aside.
Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm.
Heat an 8-inch skillet coated with non-stick cooking spray over medium-low heat; add ¾ cup beaten eggs (3 eggs). As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with a fourth of the asparagus, ¼ cup cheese and a fourth of the mushrooms. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon. Yield: 4 omelets
(1) I left out the bacon because my husband doesn’t want it.
(2) I used canned mushrooms. I don’t like mushrooms and I don’t know how to use fresh mushrooms so I took the easy route and went with canned. It worked.
(3) For the casserole, I didn’t pre-cook the asparagus or saute the mushrooms. I tossed everything into a greased 9×13 pan and baked it at 350 for 25 minutes or until set. I served it with the hollandaise sauce. If you include bacon in your omelet, I would probably just crumble the cooked bacon and add it to the uncooked casserole.
Adapted from Quick Cooking magazine, March/April 2002