Recipe By babycook921
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. 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

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.
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