Rating
Published Nov 19th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 1 omelet Calories 536.8
This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel.
Recipe Ingredients
- 1 tablespoon olive oil
- 2 eggs
- ¼ cup milk
- 3 spears asparagus, trimmed and cut into 2-inch pieces
- ½ cup sliced fresh mushrooms
- ⅓ cup green onions, chopped
- ½ cup grated Parmesan cheese
Cooking Directions
- 1 Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
Nutrition Facts
- Calories 536.8
- Carbohydrate 11.2 g
- Cholesterol 420.9 mg
- Fat 39.2 g
- Fiber 2.2 g
- Protein 36.6 g
- Saturated Fat 14.4 g
- Sodium 938.1 mg
- Sugar 6.3 g