How to make it

  • Toss asparagus, shallots and mushrooms with olive oil, herbs and salt and pepper.
  • Roast in 400 oven for about 7-9 minutes, just until tender.
  • Remove and set aside.
  • Whisk eggs with milk, half and half or cream, and a bit of salt and pepper.
  • Heat about 1T of butter in omelet pan(or similar, if you're good at making omelets...I, am not :)
  • Add 1/4 of the mixture(these will yield approx "3 egg omelets") to pan and let cook about 2 minutes, until the edges begin to set.
  • Carefully loosen edges of the eggs and swirl pan a bit to move the uncooked portions around, to cook more evenly.
  • Cook about 4-5 minutes more, until eggs are set, but not totally solid through.
  • Add 1/4 portion of the veggies, and cheese to one half of the eggs in the pan, and either continue to cook briefly(if you want your eggs ALL solid), or, immediately flip other edge over the fillings and remove from pan to serving plate, for a more traditional omelet serving.
  • Serve immediately or keep warm in oven while preparing the rest.(don't forget to add more butter to the pan before each omelet!:)
  • I served this as part of a brunch with tomato soup, bacon, fancy grilled cheeses, etc...but this would be great for a Spring breakfast with garden fresh sliced tomatoes.

Reviews & Comments 3

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  • christinem 7 years ago
    Oh, I love gruyere with eggs, and I've been enjoying tarragon lately! Will definietly give this one a try!
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  • mommyluvs2cook 7 years ago
    That is a beautiful omelet Keni! Mine always turn out horrible looking! I'll have to check out that tarragon pepper blend. I really have been wanting to make another order from there!
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  • NPMarie 7 years ago
    This sounds just wonderful Keni!
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