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Spring Omelet

SUBMITTED BY: babycook921

"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 Min
COOK TIME  10 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 1 omelet
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 eggs
  • 1/4 cup milk (optional)
  • 3 spears asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup green onions, chopped
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2008 by maximus
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.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 1

Amount Per Serving

Calories: 558

  • Total Fat: 40g
  • Cholesterol: 469mg
  • Sodium: 1095mg
  • Total Carbs: 12.2g
  •     Dietary Fiber: 2.3g
  • Protein: 38g

VIEW DETAILED NUTRITION

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