When asparagus is in season, it makes an appearance in almost all of my meals. It tastes fantastic in this omelet.
—JANE CAIN JUNCTION CITY, OH
START TO FINISH: 20 MIN. • MAKES: 2 SERVINGS
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
1. Fill a small saucepan three-fourths full with water; bring it to a boil. Add the asparagus; cook, uncovered, 2-4 minutes or until crisp-tender. 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 the 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 the uncooked eggs flow underneath.
3. When eggs are thickened and no liquid egg remains, top one side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, 1-2 minutes or until cream cheese is melted. Cut omelet in half before serving.