Asparagus omlette with White Sauce Recipe

Name: Asparagus omlette with White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 6 cooked asparagus (or as many as you can fit into an omlette); canned sliced mushrooms (optional); 1 slice american cheese; salt and pepper to taste; 1 cup (225 ml) milk; 2 Tbsp (30 ml) flour; 2 Tbsp (30 ml) margarine; salt to taste; a pinch of sugar

Servings: persons

3 eggs
6 cooked asparagus (or as many as you can fit into an omlette)
canned sliced mushrooms (optional)
1 slice american cheese
salt and pepper to taste
1 cup (225 ml) milk
2 Tbsp (30 ml) flour
2 Tbsp (30 ml) margarine
salt to taste
a pinch of sugar

1
Melt the butter in a small saucepan.
2
Add the flour, salt and sugar.
3
Cook slightly, until it just barely starts to brown.
4
Add the milk all at once, and heat on medium till thickened but not quite to boiling.
5
Beat the three eggs, salt and pepper and add to frying pan.
6
pulling in the edges as it cooks.
7
Add the cooked asparagus, cheese, and mushrooms if desired (you can also add sauteed onions or anything else you'd like at this point.)
8
I then put it under the broiler to melt the cheese.
9
Slide out onto plate and top with white sauce.
10
Enjoy!

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 6 cooked asparagus (or as many as you can fit into an omlette), canned sliced mushrooms (optional), 1 slice american cheese, and more.

Yes, Asparagus omlette with White Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus omlette with White Sauce

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