Recipe By babycook921
Rating
Published Nov 19th
Spring Omelet
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. 1 Heat the olive oil in a large skillet over medium-high heat
  2. 2 Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes
  3. 3 Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium
  4. 4 While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath
  5. 5 When most of the egg is cooked, sprinkle Parmesan cheese over the top
  6. 6 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

Reviews

  1. This is not the recipe for the dish shown in the post! The one I wanted was for an omelet with fresh spinach and tomatoes. The recipe shown is one with mushrooms and asparagus.
  2. I used two egg whites and one whole egg and 1% milk. I topped this omelette with a few halved cherry tomatoes a tiny amount of extra sharp cheddar cheese and homemade salsa. This was a nice filling breakfast. I've always loved the combination of asparagus and eggs. Next time I think I might add - Read more ...
  3. I did not have asparagus on hand but I had a lot of fresh button mushrooms (sliced) green onions chopped fresh basil and fresh roasted roma tomtatoes. I sauteed the veggies in a little olive oil first to cook the mushrooms down and also warm up the rest of the vegetables. To the egg mixture - Read more ...
  4. Made frittata style...used a carton of eggbeaters just eggwhites...red onion instead of green fresh asparagus red tomatoes and yellow cherry tomatoes also added some fresh chopped basil pecorino romano and 2% shredded mozzarella. Very nice and light!
  5. Great omelet! The milk is optional so I just added a little bit about a Tbsp. I also added a bit of garlic salt pepper and some tomatoes for a little extra color and flavor. I used light Parmesan cheese which was a nice departure from the regular American or Cheddar cheeses. This was a - Read more ...
  6. I sauteed the veggies seperately and then added to the eggs once they were set but this was only for presentation and not taste. I also left out the milk (didn't have any) and it turned out just fine! I like mine cheesy and added some cheddar on top as well. Super simple and good - Read more ...
  7. Fantastic idea for omelet. I always use 3/4 cup of egg whites and 1 large egg whisked together. I left out the milk and Parmesan cheese. I used baby bella mushrooms and it had excellent flavor!!
  8. Excellent! Had to use sweet onion and added sweet red pepper Family was moaning and groaning wanting more!
  9. I only added 1T of milk. Subbed tomatoes for mushrooms regular yellow onion for green onion used parmesan and sharp cheddar.
  10. Very tasty recipe. A 1/4 cup of milk for 2 eggs is a little much though it made the omlette very soft and a bit difficult to handle.