Reviewed: Sep. 18, 2012

Loved the omelet. Added cherry tomatoes and some garlic powder like others said and that sure did add to the flavor.

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Reviewed: May 12, 2012

This is delicious. Had no mushrooms, used red, green, orange and yellow peppers. Other than that, just 2 tablespoons of milk was exactly right for me. Family loved it!

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Reviewer:

Gwenbishop

Reviewed: May 2, 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.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 20, 2012

Yum! This was very tasty! I added cherry tomatoes cut into 4ths and some mixed cheddar/mozzarella cheese. I also added some basil and black pepper.

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Reviewer:

ray

Cooking Level: Intermediate

Reviewed: Aug. 4, 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!

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OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 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!

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SLJ6

Cooking Level: Expert

Reviewed: Jun. 8, 2011

This was a wonderful use of ingredients! The milk makes the eggs have a creamy texture. I would definitely make this again.

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Reviewer:

HurdBird

Cooking Level: Beginning

Reviewed: Apr. 24, 2011

This recipe was supposed to be for a 4H Foods meeting, but we ran out of time and didn't get to make it, so I made it with my own teenage daughters. Was very good, but definitely need to saute' the asparagus longer. We also added orange pepper to the sauteed veggies to add a little more color. Very good!

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Baker Girls

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Reviewed: Feb. 16, 2011

I precooked my veggies at night and then cooked a fold-over omelet in the morning. I used mushroom broth with eggs instead of milk. I agree with others that 1/4c milk is too much. Overall it's a nice lighter version of an omelet. I enjoyed plump juicy pieces of asparagus.

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Aug. 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!

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