Spring Omelet


This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
1 omelet


  • 1 tablespoon olive oil

  • 2 eggs

  • ¼ cup milk (Optional)

  • 3 spears asparagus, trimmed and cut into 2-inch pieces

  • ½ cup sliced fresh mushrooms

  • cup green onions, chopped

  • ½ cup grated Parmesan cheese


  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.

Nutrition Facts (per serving)

537 Calories
39g Fat
11g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 537
% Daily Value *
Total Fat 39g 50%
Saturated Fat 14g 72%
Cholesterol 421mg 140%
Sodium 938mg 41%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 37g
Vitamin C 10mg 51%
Calcium 717mg 55%
Iron 4mg 23%
Potassium 593mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.