Asparagus Omelet


Asparagus Omelet (Omelette Aux Asperges) 10 ounces fresh asparagus, trimmed and cut into 1-inch pieces 6 large eggs 1/3 cup finely grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 bacon slices, cut into 1/2-inch pieces 4 green onions (white parts only), thinly sliced


Steam Asparagus Until Crisp-tender, About 5 Minutes. Drain And Set Aside. Whisk Eggs, Grated Parmesan Cheese, 1/2 Teaspoon Salt And 1/4 Teaspoon Pepper In Large Bowl To Blend Well. Set Aside. Fry Bacon Pieces In Large Skillet Over

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