Fluffy Asparagus and Cream Cheese Omelet

Instructions

1. 1

   Bring a small saucepan of water to a boil. Add the asparagus and cook until crisp-tender, about 2-4 minutes. Drain and immediately transfer the asparagus to an ice bath to stop the cooking. Drain and pat dry.

2. 2

   In a small bowl, whisk the eggs, sour cream, dried onion, salt, and red pepper flakes until well combined.

3. 3

   In a large nonstick skillet, melt the butter over medium-high heat. Pour in the egg mixture and let it set around the edges. As the eggs cook, gently push the cooked portions towards the center, allowing the uncooked egg to flow underneath.

4. 4

   When the eggs are thickened and no liquid egg remains, top one half of the omelet with the cream cheese and asparagus. Fold the other half of the omelet over the filling. Reduce the heat to low, cover, and let stand for 1-2 minutes to allow the cream cheese to melt. Cut the omelet in half before serving.