gluten free / recipe / zoom

An Omelet with Asparagus and Cream Cheese (Gluten Free)

This weekend I wanted to make a Sunday breakfast, and use the things we had on hand. I knew we had eggs, milk, asparagus and cream cheese (amongst a lot of other things), and that sounded like a decent omelet. This omlet was delicious, and came in at about $1.85 for 3 servings. Not bad!

Here’s the recipes:
– 6 eggs
– 10-15 stalks of asparagus
– 3 ounces of cream cheese
– 1/4 cup of 2% milk
– spray olive oil
– shredded cheddar cheese

– Wash and break the asparagus at their “breaking point.” Steam the asparagus and set aside. I use the Pampered Chef’s steamer, and put the asparagus in the microwave for 4 minutes.


– Place the 6 eggs in a bowl and whisk with about a quarter cup of 2% milk.


– Use a little spray olive oil in a 7 inch pan. Place about 1/3 of the egg and milk mixture and place it on medium high heat.
– Drop 3-5 of the asparagus tips on one side of the omelet, along with a few one inch slices of the cream cheese. Make sure the asparagus is parallel to the mid-point of the omelet.


– Using a high-heat rubber spatula, work under the “empty” side of the omelet, easing up the side. Then flip the “empty” side over, covering the asparagus and cream cheese side. It’s OK if this doesn’t work as planned, you can always go with scrambled eggs if you don’t find yourself with a “omelet” at the end.

– Flip the omelet to help cook both sides. You may want to use a couple of spatulas to help keep the omelet in one piece.

– Take off the heat and place on a plate. We put a bit of cheese on ours!

– This batch of eggs and ingredients should make 3 omelets.


Zoom could not get enough of this omelet, which was his first time also trying eggs (he’s 18 months old). He kept signing for “more, more,” and I’m pretty sure he ate more than either Sean or I.