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    You are in: Home / Recipes / Open Faced Asparagus Omelet Recipe
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    Open Faced Asparagus Omelet

    Open Faced Asparagus Omelet. Photo by chia

    1/1 Photo of Open Faced Asparagus Omelet

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Bergy's Note:

    This is perfect for that special brunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
    2. 2
      Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
    3. 3
      Drain liquid from skillet.
    4. 4
      Heat remaining butter& oil, coat the pan.
    5. 5
      Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
    6. 6
      cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
    7. 7
      Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
    8. 8
      Sprinkle with the cheeses.
    9. 9
      Broil until the cheese has melted and is lightly brown.
    10. 10
      Serve.

    Ratings & Reviews:

    • on May 14, 2007

      55

      This was very tasty and a great presentation for mothers day brunch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2006

      55

      i made this as part of our break fast after fasting all day for yom kippur. very nice and light, i sliced this up into 8 wedges and it virtually disappeared before my eyes i also added some sharp cheddar,enjoyed by all, a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Open Faced Asparagus Omelet

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 469.5
     
    Calories from Fat 322
    68%
    Total Fat 35.7 g
    55%
    Saturated Fat 15.5 g
    77%
    Cholesterol 478.0 mg
    159%
    Sodium 490.7 mg
    20%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.8 g
    11%
    Protein 26.5 g
    53%

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