I’ve been trying for a long time to make an omelet that will hold its shape when flipped and slid out of the pan and today, I finally succeeded. The secret? Don’t add milk to egg mixture. It’s that simple. Somehow, the omelet was still light and fluffy and the asparagus and bacon flavors balanced wonderfully. I’m going to make this for breakfast more often.
2 strips fat free Turkey Bacon
4 asparagus spears chopped
2 Tbsp chopped onion
3 Tbsp Parmesan cheese, grated
Salt & pepper to taste
1 Tbsp butter
1. Lay two strips of bacon in a medium, non-stick sautée pan over medium-low heat. Sautée for a few minutes while you are preparing the asparagus and the onion. Chop the asparagus from the tip down to about the middle of each stalk. Lay the chopped asparagus right in the pan next to the bacon. Chop about 2 Tbsp of onion and lay on the other side of the bacon in the same pan. Sautée everything for about 6 minutes. Flip the bacon halfway through.
2. Continue sautéeing the asparagus and onion while you remove the bacon from the pan and chop it up finely. Return bacon to the pan and toss everything together.
3. Whisk together the eggs, Parmesan cheese, salt and pepper. Add butter to sautée pan with vegetables and allow to melt and mix. Pour egg mixture on top of vegetables, leaning pan to spread evenly along the bottom. Allow eggs to set fully. Keep temperature low enough so as not to scorch the bottom. Loosen egg from bottom of pan with a spatula at about 3 minutes. Allow uncooked egg to drain to the bottom. By about 4 minutes, the omelet will be just about done. Fold it in half and allow it to cook for another minute or so if needed. Slide out of pan onto plate and enjoy.