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Open-Face Omelet with Asparagus and Bacon Recipe
Open-Face Omelet with Asparagus and Bacon Recipe
Open-Face Omelet with Asparagus and Bacon
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Open-Face Omelet with Asparagus and Bacon is so cheesy, so creamy, it melts in the mouth and slides down with the magnificent sensation one feels when partaking of a truly special gastronomic feast. Breakfast will never be the same again after this.

kusina ingredients 
  • 6 pcs eggs
  • 500 g green asparagus spears
  • 20 g fresh basil
  • 1 tsp crushed black pepper corn
  • 2 tbsp vegetable oil
  • 1 cup Mozzarella cheese shredded
  • 1 cup bacon
  • Salt
kusina instructions
1. Preheat oven.

2. Snap off and discard tough ends of asparagus. Cut asparagus diagonally into ¼ inch pieces. Whisk together eggs, salt, and pepper in a bowl.

3. Heat oil in a 20-inch non-stick oven-proof pan over medium heat. Add bacon, and asparagus, and cook, stirring occasionally, for 2to 4 minutes or until bacon is thoroughly heated and asparagus is crisp tender.

4. Reduce heat to low and add egg mixture. As egg mixture starts to cook, gently lift edge of omelet with spatula, and tilt pan so uncooked portion flows underneath. Cook 2 minutes or until almost set.

5. Sprinkle oven with cheese. Wait for 1 minute or until cheese melts. Remove from oven, and carefully slide omelet onto a plate. Garnish with fresh basil.

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