Asparagus Cream Cheese Omelet

Name: Asparagus Cream Cheese Omelet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 fresh asparagus spears, trimmed and cut into 1-inch pieces; 4 large eggs; 1/4 cup sour cream; 2 teaspoons dried minced onion; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons butter; 2 ounces cream cheese, cubed and softened

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jane Cain

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 12, 2022

When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio

TEST KITCHEN APPROVED

Asparagus Cream Cheese Omelet

8 Reviews Add your review

Yield:2 servings

Prep:15 min

Cook:5 min

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Ingredients

4 fresh asparagus spears, trimmed and cut into 1-inch pieces
4 large eggs
1/4 cup sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 teaspoons butter
2 ounces cream cheese, cubed and softened

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Directions

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
In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, 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.
3
When eggs are thickened and no liquid egg remains, top 1 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.