Lazy Asparagus Omelet

Curtis Stone’s Lazy Asparagus Omelet

Name: Curtis Stone’s Lazy Asparagus Omelet
Prep time: 600 s
Cook time: 480 s
Total time: 1080 s
Yield: 6
Ingredients: Asparagus spears: 15 (about 6 oz total. tough ends trimmed); Large eggs: 12; Kosher salt: 1/2 tsp; Freshly ground black pepper: 1/2 tsp; Unsalted butter: 1 tbsp; Taleggio cheese: 2 oz (shaved into thin slices)

18 Jun 2026

Curtis Stone

Chef

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Difficulty

Easy

Total Time

18MIN

Ingredients

Asparagus spears: 15 (about 6 oz total, tough ends trimmed)

Large eggs: 12

Kosher salt: 1/2 tsp

Freshly ground black pepper: 1/2 tsp

Unsalted butter: 1 tbsp

Taleggio cheese: 2 oz (shaved into thin slices)

According to Curtis Stone, there’s no better way to start Father’s Day than by waking up to breakfast made by the kids. “Whether it’s fluffy scrambled eggs, a loaded breakfast sandwich, or a simple skillet scramble, an egg dish made with a little heart (and maybe a little mess) turns the morning into the best part of the day,” says Stone.

How to make a Lazy Asparagus Omelet

01.

Prepare the Asparagus

Bring a medium saucepan of water to a boil over high heat.
Cut the asparagus tips into 3-inch lengths, then cut the remaining asparagus stalks into 1/4-inch slices.
Cook the asparagus in the boiling water for 30 seconds, or until just bright green.
Drain and transfer the asparagus to a large bowl of ice water to cool.
Drain.

02.

Cook the Omelet

Preheat the oven to broil.
Using a fork, whisk the eggs, salt, and pepper in a large bowl to blend.
Melt the butter in a 12-inch nonstick sauté pan over medium heat, swirling the pan to coat it evenly.
Add the eggs and asparagus and gently stir with a silicone spatula, lifting the cooked egg from the bottom of the pan and folding it into the uncooked portion. Be careful not to over-stir the omelet.
Cook until the eggs are mostly set, about 5 minutes. Scatter the cheese over the top.
Place the pan under the broiler and cook for 1 minute, or until the omelet is set on top and the cheese has melted.

03.

Serve

Use a silicone spatula to loosen the omelet from the pan and slide it onto a platter.
Cut into wedges and serve.

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18 Jun 2026

The Chef

Curtis Stone is an acclaimed Australian chef, restaurateur, and TV personality known for his fresh, seasonal approach to cooking. After training under legendary chefs like Marco Pierre White, Stone gained international recognition through appearances on cooking shows such as Top Chef Masters and Iron Chef America. He owns a renowned Los Angeles restaurant, Gwen, celebrated for its innovative menus and farm-to-table philosophy. His iconic Maude restaurant closed in September 2024 to make way for the Pie Room by Curtis Stone. The chef’s culinary expertise and approachable style have made him a widely recognized figure in the culinary world.

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