Asparagus, Tomato, and Mozzarella Baked Omelet

This makes a wonderfully fresh breakfast or lunch for two, or for one if you are very hungry! The omelet pairs well with a creamy soup, a crisp salad, or a simple slice of toast.

Serves: 2Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. salted butter
  • 1 cup chopped asparagus
  • 4 large eggs
  • 1⁄4 cup heavy cream
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 cup chopped fresh mozzarella
  • 1⁄2 cup sliced cherry tomatoes


  • Melt butter in a medium skillet over medium heat. Add the asparagus and sauté until softened, about 3 minutes. Set aside.
  • Preheat oven to 350°F and lightly spray an oven-safe 6-inch skillet with nonstick cooking spray.
  • In a medium bowl whisk together eggs, cream, salt, and pepper. Add asparagus, mozzarella, and tomatoes to eggs and stir to combine. Transfer mixture to prepared pan.
  • Bake for 45 to 50 minutes until eggs are set and puffed all over. Cool for 10 minutes in the pan before slicing and serving.