Open-Face Omelet with Asparagus and Bacon Recipe
by Chef Boy Logro
Ingredients:
6 pcs eggs
500 g green asparagus spears
20 g fresh basil
1 tsp crushed black pepper corn
2 tbsp vegetable oil
1 cup Mozzarella cheese shredded
1 cup bacon
Salt
Instructions:
1. Preheat oven.
2. Snap off and discard tough ends of asparagus. Cut asparagus diagonally into ¼ inch pieces. Whisk together eggs, salt, and pepper in a bowl.
3. Heat oil in a 20-inch non-stick oven-proof pan over medium heat. Add bacon, and asparagus, and cook, stirring occasionally, for 2to 4 minutes or until bacon is thoroughly heated and asparagus is crisp tender.
4. Reduce heat to low and add egg mixture. As egg mixture starts to cook, gently lift edge of omelet with spatula, and tilt pan so uncooked portion flows underneath. Cook 2 minutes or until almost set.
5. Sprinkle oven with cheese. Wait for 1 minute or until cheese melts. Remove from oven, and carefully slide omelet onto a plate. Garnish with fresh basil.
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