Baked Asparagus And Mushroom Omelet Food

ASPARAGUS OMELET

Steps:

• Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
• Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

OVEN-ROASTED ASPARAGUS & MUSHROOMS

Steps:

• Heat oven to 425°F.
• Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice.
• Bake 15-20 minutes or until asparagus is tender and lightly browned.

ASPARAGUS FRITTATA

Steps:

• Preheat the oven to 180ºC/gas 4.
• Beat the eggs with a little sea salt and black pepper.
• Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
• Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
• Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.

LEEK AND ASPARAGUS FRITTATA

Steps:

• Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

ASPARAGUS OMELET

Steps:

• Steam asparagus until crisp-tender, about 5 minutes. Drain.
• Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.

EASY ASPARAGUS AND MUSHROOM OMELET

Steps:

• Boil 1" of water in large skillet. Add asparagus and cook, uncovered, just until tender-crisp.
• Meanwhile, in a bowl, whisk together eggs, and water until completely blended.
• Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-high feat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately.
• With an inverted pancake turner (I assume that means spatula), lift the edges as the mixture begins to set to allow uncooked portion to flow underneath.
• When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
• With the pancake turner, fold the omelet in half over the filling.
• Slide onto a serving plate, serve immediately.,.

MUSHROOM AND ASPARAGUS FRITTATA WITH GOAT CHEESE

Steps:

• Preheat the oven or toaster oven to broil.
• Spray a 7- to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more.
• Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy, then pour into the mushroom and spinach mixture. Sprinkle with the green onion and the goat cheese.
• Cook the eggs undisturbed until the edges begin to pull away from the edge of the pan and begin to set. Gently lift the edges of the egg and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute or so.
• Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through.
• Remove from the oven and sprinkle with more goat cheese if desired. Cut into wedges and serve warm or at room temperature.

BAKED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
• Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
• Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.
• Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.
• If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.
• Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.

ASPARAGUS AND PARMESAN OMELET

Steps:

• Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

ASPARAGUS-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

MUSHROOM OVEN OMELET

Steps:

• In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.

ASPARAGUS, MUSHROOM AND CHEESE OMELET WITH HERBS

Steps:

• Heat medium skillet over medium-high heat for a minute or two, until hot.
• Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
• In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
• When butter is melted and sizzling, pour the egg mixture all at once into the pan.
• Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
• Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
• Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
• Off the heat, and use a wide spatula to carefully fold omelet in half.
• Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
• Garnish with a sprig of thyme.

BAKED ASPARAGUS AND MUSHROOM OMELET

Steps:

• 1. Cook fresh asparagus, mushrooms and green onion in a small amount of boiling water about 7 minutes or until tender.
• 2. (Or cook frozen asparagus, mushrooms and green onion according to asparagus package directions.)
• 3. Drain.
• 4. In a large mixing bowl combine eggs, milk, salt, nutmeg and pepper.
• 5. Beat with fork or rotary beater until blended.
• 6. Stir in cooked vegetables and swiss or gruyere cheese.
• 7. Turn egg mixture into a greased 10x6x2 baking dish.
• 8. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or until set.
• 9. Sprinkle with snipped parsley, if desired.

ASPARAGUS OMELETTE

Steps:

• Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.