About this recipe: 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.
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)