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Asparagus Mushroom Omelets

Healthycooking's picture
Asparagus mushroom omelet is a savory and delicious omelet recipe. Served for breakfast along with toasts, it would make a lovely start to the day. Herbed with chives and parsley, the vegetables and mushrooms in it make it quite filling.
  Egg 1 Large
  Egg whites 5 Large
  Minced chives 1 Tablespoon (Fresh / Freeze Dried)
  Cold water 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Unsalted margarine 2 Tablespoon
  Finely chopped cooked asparagus/Broccoli 1⁄4 Cup (4 tbs)
  Finely chopped mushrooms 1⁄4 Cup (4 tbs)
  Finely chopped ripe tomato 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)

In a medium size bowl, combine the egg, egg whites, chives, water, and pepper; whisk just enough to mix lightly.
Melt 1/2 tablespoon of the margarine in a heavy 7 inch skillet over moderately high heat.
Add 1/4 each of the asparagus and mushrooms and cook, stirring, for 1 minute.
Add 1/4 of the egg mixture (about 1/2 cup) and shake the skillet over the heat, stirring, for 30 seconds; then let the omelet cook, undisturbed, for 30 seconds more or until the edges and bottom are set.
With a spatula, either fold the omelet in half or roll it to the edge of the pan and invert it onto a heated plate.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 397 Calories from Fat 265

% Daily Value*

Total Fat 30 g46%

Saturated Fat 6.2 g30.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 334.3 mg13.9%

Total Carbohydrates 10 g3.2%

Dietary Fiber 3.3 g13.3%

Sugars 4.5 g

Protein 26 g51.9%

Vitamin A 86.8% Vitamin C 69.4%

Calcium 10.3% Iron 18.8%

*Based on a 2000 Calorie diet

Asparagus Mushroom Omelets Recipe