I was craving eggs for breakfast so I went in search of ingredients and made this omelet with asparagus, grape tomatoes, and mozzarella recipe. I like my omelets with one egg because I love the really thin layer of egg, 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.

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Ingredients:

1 tbsp butter, divided
Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus, woody ends removed
Sea salt and freshly cracked pepper, to taste
1 egg, very well-beaten
1 tbsp milk
Mozzarella cheese, shredded

How to Make an Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Heat ½ tablespoon of butter in a large ovenproof skillet 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 large ovenproof skillet out with a paper towel then add the remaining ½ tablespoon of butter.

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 very well blended; season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the large ovenproof 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 on the top rack 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.

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

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Prep Time: 3

Cook Time: 7

Total Time: 10

Course: Breakfast

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large Ovenproof Skillet

Ingredients

1 tbsp butter, divided
Handful of grape tomatoes sliced in half lengthwise
5 spears of asparagus woody ends removed
Sea salt and freshly cracked pepper to taste
1 egg
1 tbsp milk very well-beaten, ** Use 2-3 eggs if you want a thicker omelet
Mozzarella cheese shredded

Instructions

Heat ½ tablespoon of butter in a large ovenproof skillet 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 large ovenproof skillet out with a paper towel then add the remaining ½ tablespoon of butter.
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 very well blended; season with sea salt and freshly cracked pepper, to taste.
Pour the egg mixture into the large ovenproof 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 on the top rack 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.