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Asparagus Omelette

"Who knew asparagus and eggs tasted so good together? Fantastic for lazy Sunday mornings (that turn into afternoons) or a quick dinner. The Master Omelettier's secret to a gorgeous and fluffy omelette is to cook covered on medium-low until the final step - adding cheese and broiling in the oven for 2 minutes, or until brown. For the fearless cook and the adventurous eater, consider adding some smoked salmon flavored cream cheese. Enjoy with toast or fresh croissants. Bon appetite!"

Ingredients :

6 strips bacon
10 stalks asparagus, trimmed
1 teaspoon vegetable oil, or as needed
1/3 red onion, diced
1/2 tomato, diced
3 button mushrooms, sliced
5 eggs
3 tablespoons heavy whipping cream
1 pinch freshly ground nutmeg
salt and ground black pepper to taste
1/2 cup grated mozzarella cheese

Instructions :

Prep : 15M	Cook : 2M	Ready in : 45M

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.