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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 envelope(s) hollandaise sauce mix |
1 cup(s) milk |
1/4 cup(s) butter, softened |
8 bacon strips, diced |
1/2 pound(s) fresh mushrooms, sliced |
1 pound(s) asparagus, trimmed and cut into 1-inch pieces |
3 tablespoon(s) water |
12 eggs, lightly beaten |
1 cup(s) (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. • In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm.
2. • In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside.
3. • Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm.
4. • Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges).
5. • As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
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