Asparagus Omelet
1 envelope hollandaise sauce mix
1 cup milk
1/4 cup butter or margarine
8 bacon strips, diced
1/2 lb. fresh mushrooms, sliced
1 lb. fresh asparagus, trimmed & cut to 1-inch pieces
3 TBSP water
12 eggs, lightly beaten
1 cup (4oz) shredded mozzarella cheese
In a saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm. In a skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, sauté mushrooms until tender, set aside.
Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain & keep warm.
Heat a 8-in. skillet coated with non-stick spray over medium-low heat; add 3/4 cup beaten eggs (3 eggs). As eggs set, lift edges, letting uncooked eggs flow underneath. Sprinkle with 1/4 of the asparagus, 1/4 cup cheese and a 1/4 of mushrooms. Fold omelet in half. Cover for 1-2 minutes or until all of cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
Yield: 4 servings