Ingredients for Asparagus Omelet
- 12 spears fresh asparagus
- 2 tablespoons butter
- 1 clove garlic, minced
- 4 ounces mushrooms, sliced
- 3 large eggs
- 1 tablespoon milk
- 1 pinch salt
- 1 pinch dried basil
- 1 pinch black pepper
- 1 tablespoon grated Parmesan cheese
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How to Make Asparagus Omelet
- Bring a small pot of salted water to a boil. Add the asparagus and cook until tender-crisp, about 4 minutes. Drain thoroughly and set aside.
- In an 8-inch nonstick skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sliced mushrooms. Sauté until softened and the moisture has evaporated, about 5-7 minutes.
- Remove the mushroom mixture from the skillet and set aside, keeping it warm.
- In a small bowl, whisk together the eggs, milk, salt, basil, and pepper.
- Add the remaining 1 tablespoon of butter to the skillet and swirl to coat. Heat over medium heat until the butter is melted and foamy.
- Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds.
- Gently lift the edges of the cooked egg with a spatula, tilting the pan to allow the uncooked egg to flow underneath.
- Continue cooking until the eggs are mostly set but the top is still slightly wet, about 2-3 minutes.
- Sprinkle the warm asparagus and mushroom mixture over one half of the omelet.
- Using the spatula, gently fold the other half of the omelet over the filling.
- Carefully slide the omelet onto a plate.
- Garnish with grated Parmesan cheese, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
16g
Fat
54g
Carbs
3g
