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Baked Asparagus Omelet

Baked Asparagus Omelet
Baked Asparagus Omelet might be just the morn meal you are searching for. Watching your figure? This gluten free and primal recipe has 206 calories, 11g of protein, and 15g of fat per serving. This recipe serves 6. A mixture of pencil-thin asparagus, shallot, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 350F. Grease a 9-inch quiche or pie pan. Bring 1 inch water to a boil in a skillet.
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WaterWater
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Pie FormPie Form
Frying PanFrying Pan
OvenOven
2
Add asparagus and cook until crisp-tender, 2 to 3 minutes.
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AsparagusAsparagus
3
Drain and rinse with cold water, then pat dry; set skillet aside. Arrange asparagus in prepared pan in a circular pattern.
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AsparagusAsparagus
WaterWater
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4
Sprinkle cheese on top.
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CheeseCheese
5
Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes.
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ShallotShallot
ButterButter
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Frying PanFrying Pan
6
Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork.
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Salt And PepperSalt And Pepper
ShallotShallot
EggEgg
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BowlBowl
7
Pour over asparagus and cheese.
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AsparagusAsparagus
CheeseCheese
8
Bake omelet until puffed and golden, about 40 minutes.
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OvenOven
9
Cut into wedges; serve.
DifficultyHard
Ready In45 m.
Servings6
Health Score6
Gluten Free
DietsGluten FreePrimal
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