with fresh tomato, dill, garlic scapes and red onion
I needed something hot, hearty and healthy for breakfast this morning … after the big fundraiser last night, I was so exhausted, all I had for “dinner” was snack mix and beer. So I remembered I still had a bit of asparagus in my vegie drawer … what could I make with that?
I scrounged around and found half a tomato, some red onion, smoked gouda cheese, and a bit of bacon. Sounds like great omelet, right? It was perfect: just what I needed. Delicious, comforting, hot, and it gave my body all the things it needed … the only problem was I loaded it so full of good stuff, I had a hard time sliding it out of the pan. (This is a common problem with my omelets … I tend to overload my eggs!) No matter, I thoroughly enjoyed this delectable mess.
Roasted Asparagus, Bacon & Smoked Gouda Omelet
with Fresh Tomato, Dill & Garlic Scapes
- 1 egg + 1 egg white
- Several spears of fresh asparagus
- 2 slices of bacon
- Chopped red onion
- Chopped tomato
- Snipped dill
- Garlic scapes (the green part of the garlic plant), snipped into small bits
- Shredded smoked gouda cheese + shredded Italian blend of cheeses
Directions:
- Prepare your chopped vegetables and shred the cheese.
- Set the asparagus on a baking sheet sprayed with cooking spray and set in the toaster oven (or the oven) to roast at 400 for about 5 minutes or until it’s crisp tender.
- While the asparagus is cooking, in the same pan you would cook the omelet in,fry the bacon till it’s crisp, then remove the bacon to a clean towel and dab the top to soak up the extra fat. Pour the bacon fat out of the pan (save it for making things like bacon popcorn!) and wipe out the pan with a clean towel so there is just a very thin layer of bacon fat there. Crumble the bacon into bits
- In a small bowl, whisk the egg, egg white, and 1 tablespoon of water till fluffy. (Use water to keep the eggs moist without sticking to the pan.) Season with salt and freshly ground pepper (and/or my favorite: Red Robin seasoning). Add the snipped dill and garlic scapes and whisk briefly to combine.
- If you do this quickly enough, your skillet or omelet pan will still be hot. Turn the burner to medium-low heat, pour the egg into the pan and rotate it a little to spread the egg out over the bottom of the pan.
- Quickly sprinkle the herbed egg with the cheeses, chopped vegetables, and crumbled bacon. By the time I got done adding everything, the egg was cooked and the cheese was melted. Still I covered the omelet and cooked just briefly to make sure everything was cooked through. The omelet should be just lightly browned on the bottom.
- With a spatula, carefully fold over one side of the omelet onto the other, then slide it out of the pan onto a serving plate. Hopefully you’ll have better luck with that than I did … those tomatoes you see on top there? They were actually INSIDE the omelet when I started. Oh well! As long as it tastes good, right?
This recipe was shared at Trick or Treat Tuesdays, Cast Party Wednesdays, Tastetastic Thursday, Fit & Fabulous Fridays, This Week’s Cravings: Eggs and Fabulous Friday.
5 comments
This looks fantastic! Definitely saving this recipe 🙂
This looks fantastic, Ann! The filling is a great combo and you get the omelet so thin!
Now THAT’s my kind of breakfast! Or lunch. Or dinner. I dearly love a good omelet and tend to overload my eggs too… 🙂 What a perfect combo! Thanks dear Ann xoxoxo
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Thank you so much for the link, Sherry K 🙂