Open Faced Asparagus Omelet Recipe

Name: Open Faced Asparagus Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons lite olive oil; 3 cups sliced mushrooms; 2 cloves garlic, minced; 8 eggs, beaten; 1/2 cup milk; 2 tablespoons flour; 6 tablespoons sour cream (or whipped 2 % cottage cheese); 1/3 cup fresh parsley, chopped; salt; pepper; 16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked); 1 cup grated mozzarella cheese; 1/4 cup grated parmesan cheese (pure)

Servings: persons

2 tablespoons butter
2 tablespoons lite olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
8 eggs, beaten
1/2 cup milk
2 tablespoons flour
6 tablespoons sour cream (or whipped 2 % cottage cheese)
1/3 cup fresh parsley, chopped
salt
pepper
16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese (pure)

1
In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
2
Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
3
Drain liquid from skillet.
4
Heat remaining butter& oil, coat the pan.
5
Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
6
cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
7
Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
8
Sprinkle with the cheeses.
9
Broil until the cheese has melted and is lightly brown.
10
Serve.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons lite olive oil, 3 cups sliced mushrooms, 2 cloves garlic, minced, and more.

Yes, Open Faced Asparagus Omelet falls under the Breakfast 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.

That's it — enjoy your meal!

Open Faced Asparagus Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions