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Omelet with Asparagus, Grape Tomatoes, and Mozzarella

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 1
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Clean the large ovenproof skillet out with a paper towel then add the remaining ½ tablespoon of butter.
  3. Turn the stove to medium-low and turn the broiler on in your oven.
  4. 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.
  5. Pour the egg mixture into the large ovenproof skillet and swirl so the pan is evenly coated with egg.
  6. Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese. 
  7. 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.
  8. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture.
  9. Slide onto a plate and serve immediately. Enjoy.