Asparagus Omelette
This is a wholesome omelette, which is quick and easy to make. Sauteed asparagus, mushrooms and onions are cooked in an omelette, then topped with Parmesan cheese.
Ingredients
Serves: 1
- 1 tablespoon olive oil
- 2 eggs
- 4 tablespoons milk (optional)
- 3 spears asparagus, trimmed and cut into 5cm pieces
- 35g sliced fresh mushrooms
- 35g spring onions, chopped
- 40g grated Parmesan cheese
Method
Prep:15min ›
Cook:10min ›
Ready in:25min
- Heat the olive oil in a large frying pan 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 omelette 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.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (23)
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 a clove of fresh minced garlic. - 02 May 2012 (Review from Allrecipes US | Canada)
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 really nice breakfast with whole grain toast and juice! - 24 Aug 2010 (Review from Allrecipes US | Canada)
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. - 19 Apr 2008 (Review from Allrecipes US | Canada)
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