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

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
1
Yield:
1 omelet
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

537 calories; protein 36.6g 73% DV; carbohydrates 11.2g 4% DV; fat 39.2g 60% DV; cholesterol 420.9mg 140% DV; sodium 938.1mg 38% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/02/2012
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. Read More
(58)

Most helpful critical review

Rating: 2 stars
04/03/2016
This is not the recipe for the dish shown in the post! The one I wanted was for an omelet with fresh spinach and tomatoes. The recipe shown is one with mushrooms and asparagus. Read More
29 Ratings
  • 5 star values: 9
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/02/2012
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. Read More
(58)
Rating: 4 stars
08/24/2010
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! Read More
(43)
Rating: 4 stars
04/19/2008
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. Read More
(26)
Advertisement
Rating: 5 stars
03/23/2010
I sauteed the veggies seperately and then added to the eggs once they were set but this was only for presentation and not taste. I also left out the milk (didn't have any) and it turned out just fine! I like mine cheesy and added some cheddar on top as well. Super simple and good flavor! Read More
(10)
Rating: 5 stars
07/06/2009
Excellent! Had to use sweet onion and added sweet red pepper Family was moaning and groaning wanting more! Read More
(10)
Rating: 5 stars
06/17/2011
Made frittata style...used a carton of eggbeaters just eggwhites...red onion instead of green fresh asparagus red tomatoes and yellow cherry tomatoes also added some fresh chopped basil pecorino romano and 2% shredded mozzarella. Very nice and light! Read More
(7)
Advertisement
Rating: 4 stars
03/09/2009
I only added 1T of milk. Subbed tomatoes for mushrooms regular yellow onion for green onion used parmesan and sharp cheddar. Read More
(5)
Rating: 4 stars
01/19/2010
Fantastic idea for omelet. I always use 3/4 cup of egg whites and 1 large egg whisked together. I left out the milk and Parmesan cheese. I used baby bella mushrooms and it had excellent flavor!! Read More
(5)
Rating: 5 stars
08/08/2011
I did not have asparagus on hand but I had a lot of fresh button mushrooms (sliced) green onions chopped fresh basil and fresh roasted roma tomtatoes. I sauteed the veggies in a little olive oil first to cook the mushrooms down and also warm up the rest of the vegetables. To the egg mixture ( added salt and black pepper) I added just a little skim milk. I think 1/4 cup of milk to 2 eggs is a lot. I also used 4 eggs as I was feeding two hungry people. Once I added the eggs to the skillet I added the vegetables to the center. I lifted up the edges of the omelet and tilted the pan a little to let some of the uncooked egg flow underneath the omelet. Once the omelet set I added parmesan cheese flipped the omelet over in half and added more cheese. I topped it off with a fresh piece of basil. This is a nice breakfast and perfect way to start off my morning! Read More
(4)
Rating: 2 stars
04/03/2016
This is not the recipe for the dish shown in the post! The one I wanted was for an omelet with fresh spinach and tomatoes. The recipe shown is one with mushrooms and asparagus. Read More