Asparagus-Mushroom Omelet Recipe

Name: Asparagus-Mushroom Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil, divided; Cooking spray; 1 cup sliced mushrooms; 1/2 cup chopped asparagus (about 6 spears); 2 tablespoons chopped green onions; 4 large eggs; 1 large egg white; 2 teaspoons chopped fresh parsley; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/2 cup (2 ounces) reduced-fat shredded Swiss cheese

Servings: persons

1 teaspoon olive oil, divided
Cooking spray
1 cup sliced mushrooms
1/2 cup chopped asparagus (about 6 spears)
2 tablespoons chopped green onions
4 large eggs
1 large egg white
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded Swiss cheese

1
Heat 1/2 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, asparagus, and green onions; saute 5 minutes or until crisp-tender. Remove from pan, set aside, and keep warm.
2
Combine eggs, egg white, and next 3 ingredients in a bowl, stirring well with a whisk. Heat remaining 1/2 teaspoon oil in pan. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Continue cooking until center is just set (about 4 minutes).
3
Spoon vegetable mixture evenly over half of omelet, and sprinkle cheese over vegetable mixture. Loosen omelet with spatula, and fold in half. Cut omelet in half crosswise, and serve immediately.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, divided, Cooking spray, 1 cup sliced mushrooms, 1/2 cup chopped asparagus (about 6 spears), and more.

Yes, Asparagus-Mushroom Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Mushroom Omelet

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