Categories: Egg dishes

Ingredients

• 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
• 4 eggs
• 1/4 cup sour cream
• 2 tsp. dried minced onion
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 2 tsp. butter
• 2 oz. cream cheese, cubed and softened

Directions

1. Fill a saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry.
2. In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center of the pan, letting uncooked eggs flow underneath.
3. When eggs are thickened and no liquid egg remains, top one side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, 1-2 minutes or until cream cheese is melted. Cut omelet in half before serving.

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