Asparagus Cream Cheese Omelet

1. 1

   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. 2

   In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a

3. 3

   , 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.

4. 4

   When eggs are thickened and no liquid egg remains, top one 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.