This vegetable omelet is great at any time of the year, but it is best in the spring when asparagus and mushrooms are in season. Serve with toast or a bagel.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
537 Calories
Recipe Instructions
Step 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.
Ingredients
2 eggs
½ cup grated Parmesan cheese
1 tablespoon olive oil
¼ cup milk (Optional)
½ cup sliced fresh mushrooms
⅓ cup green onions, chopped
3 spears asparagus, trimmed and cut into 2-inch pieces
