Asparagus and Mushroom Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 large fresh eggs2 medium fresh mushrooms3 Asparagus Spears, fresh, medium size1 oz. Sharp Cheddar Cheese1 TBSP Olive Oil (Extra virgin)1 oz water
Clean mushrooms and slice, clean asparagus and break or cut into 1 inch pieces. Heat oil in omelet pan (I like cast iron) and when hot add mushrooms and asparagus, tossing to coat. Stir until cooked (asparagus will be bright green and still crunchy). Remove veggies and reheat pan. While pan is reheating lightly beat eggs and water then add to pan. Add cheese once lightly set and cook then add the veggies. Cook until done (bottom of omelet will be browned). Turn out onto plate folding in half and serve promptly.
Serving Size: makes one omelet
Number of Servings: 1
Recipe submitted by SparkPeople user READER123.
Serving Size: makes one omelet
Number of Servings: 1
Recipe submitted by SparkPeople user READER123.
Nutritional Info Amount Per Serving
- Calories: 393.0
- Total Fat: 32.9 g
- Cholesterol: 402.0 mg
- Sodium: 324.4 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 1.4 g
- Protein: 21.9 g
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