Flip it!
This is my first year to be able to use my own asparagus. I was thrilled to find this recipe. It was easy, fast and delicious. I substitued onion powder and sprinkled that and the salt and pepper lightly over the egg mixture before beating. I didn’t have a non-stick pan and instead used my cast iron griddle.
This was delicious. I made two minor changes. I was afraid the asparagus would be undercooked so I added it to the sautéed veggies about one minute before they were done. I also used bacon instead of beef because I had some bacon already cooked in the freezer. I used more than two slices of provolone because I love cheese in an omelet. The provolone was an unusual ingredient but it added lots of flavor. Mushrooms would also be good. As the author said, it was filling. I only ate about half and it was great reheated the next day.
Loved it! Great combo of flavors. Mine didn’t look the prettiest, but it sure was delicious. I used a combo of Swiss and American cheeses b/c those are my favorites for omelets. I will def be making this again~YUM!!! Thanks for sharing. 🙂
Asparagus Omelet Ingredients:
3 tablespoons olive oil, or as needed
1/4 cup chopped onion
1/4 cup chopped green pepper
1 pound beef steak, cut into small pieces
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