Asparagus Omelette

01Method

1. 1

   Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, about 10 minutes. Transfer to paper towels to drain, then crumble into pieces.

2. 2

   Bring a large pot of salted water to a boil. Add asparagus and cook until just tender, 2 to 3 minutes, then drain.

3. 3

   Warm vegetable oil in a skillet over medium-high heat. Sauté onion, tomato, and mushrooms until softened, about 5 minutes.

4. 4

   In a bowl, whisk together eggs and cream. Stir in the crumbled bacon, sautéed vegetables, asparagus, nutmeg, salt, and pepper.

5. 5

   Pour the egg mixture into an oven-proof nonstick skillet, cover, and cook over medium-low heat until set throughout, 10 to 12 minutes. Scatter mozzarella evenly over the top.

6. 6

   Position an oven rack about 6 inches from the broiler element and preheat the broiler.

7. 7

   Broil the omelette until the cheese is melted and a golden crust forms on top, about 2 minutes.