Open-faced Asparagus and Mushroom Omelet
Cooking and serving this omelet is as easy as pie! It requires no fancy flipping or folding, as a traditional omelet does, and you can simply slice as a pizza or pie to serve.
It’s a combination, really, of travel distance, weather and soil that makes for our region’s outstanding asparagus. The weather and soil here make for ideal growing conditions, all of which contribute to sweetness.
In addition to knowing where asparagus is grown, one of the telltale signs of fresh asparagus is its squeak. Perfectly fresh asparagus squeaks a bit when lightly squeezed, not unlike the way a good artichoke squeaks when squeezed. Check out Robbie Sigona’s tips for how to select asparagus to learn more!
Open-faced Asparagus and Mushroom Omelet
Cooking and serving this omelet is as easy as pie! It requires no fancy flipping or folding, as a traditional omelet does, and you can simply slice as a pizza or pie to serve. Serves 2 to 4.
Ingredients
Ingredients:
- About 1/3 bunch locally grown asparagus ends trimmed and discarded
- 6 eggs
- 1/2 of a shallot diced
- A squeeze of lemon juice about 2 tsp (trust me, it’s good! It brings out the freshness of the asparagus)
- 1/4 tsp each salt and pepper or to taste
- 1 generous Tbsp butter
- 1/3 cup diced mushrooms such as oysters, morels, chanterelles or crimini
- 1/4 cup grated or shaved Parmigiano Reggiano
Instructions
- Preheat the oven broiler to low.
- Use a vegetable peeler to shave the asparagus spears into long strips. (The tips don’t shave easily, so save them for a stir fry or toss them in the omelet…your choice). Slice the strips in half once.
- In a large bowl, whisk together the eggs, shallot, lemon juice, salt and pepper.
- Add the butter to an oven-safe, medium sauté pan over medium heat. Swirl the pan as the butter melts to evenly coat the bottom. Pour in the egg mixture then gently fold in the asparagus and mushrooms until just combined.
- As the egg sets, use the spatula to carefully lift the edges of the cooked portion so the uncooked portion slides underneath. Don’t stir the mixture or you’ll just have scrambled eggs.
- Just as the omelet looks nearly cooked through, remove from heat and sprinkle with cheese. Place the pan under the oven broiler for about 1 minute or until the omelet is set and cheese is melted.
- Slide the omelet onto a serving platter, slice and serve.
Tried this recipe?Let us know how it was!
