Asparagus Bacon Blue Cheese Omelette

By Sandra B – Toronto, ON
Asparagus Bacon Blue Cheese Omelette
  • Prep Time: 20
  • Total Time: 30
  • Servings: 2

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About this Recipe

What could say spring more, than asparagus! This spring brunch omelette is filled with fresh asparagus, smoked bacon and a bit of blue cheese.


4 extra large, free range eggs
2 tbsp heavy cream
6 strips, Schneider's Country Naturals Bacon, cut in half so the pieces are short
8 thin spears, steamed spring asparagus
40 g blue cheese, crumbled
salt, to taste
white pepper, to taste


Whisk the four eggs ina bowl, until frothy and well mixed.
Add the cream, salt and pepper and continue to beat until there's quite a lot of air in the eggs.
Cook the bacon strips in a non stick frypan and set aside on paper towels to absorb the extra fat.
Set the empty pan with some rendered bacon fat on high. Test the heat of the pan by drizzling a bit of the egg mixture into the center to see if if sizzles and cooks immediately. When it does, the pan is at the correct temperature.
Quickly beat the eggs again to ensure they are aerated and pour the egg mixture into the hot pan. Make sure the mixture runs over the whole pan to the edges.
In case there is a lot of runny egg, you may lift up the cooked edges a bit and tip the pan to let egg mixture run into the underside of the cooking omelette. You may do this several times in different areas of the omelette The omelette should be cooked in no more than 5 minutes. If you prefer your omelette to not be runny in the center, place a lid on the pan for the final two minutes of cooking. This will ensure the top is cooked.
When sufficiently cooked, gently slide your omelette onto a serving plate. Arrange the bacon on half of the full omelette and crumble the cheese over top.Place the steamed asparagus spears on top.with the spears going in alternating directions.
Fold the other half of the omelette over the fillings , garnish with fresh fruit and berries and serve. Cut the omelette into serving sized portions before serving.

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