Omelet with Asparagus, Grape Tomatoes, and Mozzarella

I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet.  It was light and flavorful but hearty enough to fill me up.  There is something so delicious about asparagus, tomatoes, and eggs.  YUM!

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

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Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Yield: 1

Prep Time: 3 min.

Cook Time: 7 min.

Total Time: 10 min.

Ingredients:

Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
Mozzarella cheese, shredded

Directions:

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don't put the handle in the oven if it's not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Recipe and photo by For the Love of Cooking.net

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18 Responses to “Omelet with Asparagus, Grape Tomatoes, and Mozzarella”

  1. 1

    teresa — October 17, 2012 @ 9:29 pm

    that looks SO amazing, i love how you filled it, YUM!

    [Reply]

  2. 2

    Diane — October 18, 2012 @ 1:25 am

    Thanks for reminding me we have not had omelette for a while and I have some asparagus and tomatoes so guess what……. Have a good day Diane

    [Reply]

  3. 3

    Larry — October 18, 2012 @ 3:07 am

    My kind of breakfast for sure – I like to use asparagus in omelets.

    [Reply]

  4. 4

    Lia — October 18, 2012 @ 3:44 am

    Dear Pam,
    What a great combination of flavours and textures and the colours are so bright and ravishing!!
    Cheers,
    Lia.

    [Reply]

  5. 5

    Kim in MD — October 18, 2012 @ 3:57 am

    YUM! You always have the best ingredients in your fridge, Pam!

    [Reply]

  6. 6

    Carol @ Always Thyme to Cook — October 18, 2012 @ 5:49 am

    Super way to start the day, your omelette looks so good. Now I want breakfast again!

    [Reply]

  7. 7

    Mark — October 18, 2012 @ 6:30 am

    This looks great! Tasty, and with a good deal of veggies too!

    This actually brings to mind a contest this newsletter I subscribe to is holding: https://apps.facebook.com/whcontests/the-natural-knowledge-247-holiday-recipe-contest

    It would be interesting to see what people here can come up with!

    [Reply]

  8. 8

    Katy's Eats — October 18, 2012 @ 7:20 am

    The colors are beautiful !

    [Reply]

  9. 9

    Carmen Rosa — October 18, 2012 @ 8:11 am

    I just love omelettes! This looks delicious…

    [Reply]

  10. 10

    Joanne — October 18, 2012 @ 1:40 pm

    Anytime tomatoes and mozzarella are paired together I feel like it’s summer again! Love this omelet.

    [Reply]

  11. 11

    Marjie — October 18, 2012 @ 1:59 pm

    My daughter the nurse would say a one-egg omelet is healthier anyway. Your filling looks wonderful!

    [Reply]

  12. 12

    gloria — October 18, 2012 @ 3:53 pm

    Pam this look just beautiful!! really love!

    [Reply]

  13. 13

    Words Of Deliciousness — October 18, 2012 @ 7:10 pm

    Great combination of ingredients for an omelet. Yummy!!

    [Reply]

  14. 14

    Blond Duck — October 18, 2012 @ 7:50 pm

    Yum!

    [Reply]

  15. 15

    Chung-Ah | Damn Delicious — October 19, 2012 @ 12:14 am

    What a lovely omelet! I’ll have to wake up early tomorrow so I can have this gorgeous breakfast :)

    [Reply]

  16. 16

    Angie@Angie's Recipes — October 19, 2012 @ 7:47 am

    A delicious omelet, Pam.

    [Reply]

  17. 17

    Jacqueline — October 19, 2012 @ 3:11 pm

    And how perfect and yummy does that look? Mmmmmmmm!

    [Reply]

  18. 18

    Chris — October 21, 2012 @ 7:38 am

    I like my omelets with 2-3 eggs but yours looks great! I’d like to grill the asparagus first but I doubt I’d bother with it at breakfast time, right?

    [Reply]

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