Asparagus Omelet

This omelet is cooked like a pancake, with the filling mixed in. Its a wonderful use for leftover asparagus. Serve with fresh strawberries and lemon muffins or scones. It makes a perfect springtime breakfast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steam asparagus until crisp tender, about 5 minutes.

Step 2

Whisk eggs, parmesan, salt, and pepper in a large bowl to blend.

Step 3

Sauté bacon pieces in large ovenproof nonstick skillet over medium high heat until golden brown, about 3 minutes.

Step 4

Add onions and sauté onions until onions are translucent, about 3 minutes.

Step 5

Add asparagus. Sauté until heated through. Reduce to medium heat.

Step 6

Spread asparagus mixture in a single layer in the same skillet.

Step 7

Pour egg mixture over asparagus, bacon, and green onions.

Step 8

Cook until eggs are set, tilting skillet and lifting edges occasionally with spatula to let uncooked egg run under cooked portion, about 4 minutes.

Step 9

Tilt skillet and slide omelet out onto a platter, then fold omelet in half.

Step 10

Cut omelet and serve.