Spring Omelet Recipe - Allrecipes.com
Spring Omelet Recipe
  • READY IN 25 mins

Spring Omelet

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 omelet Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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 More Reviews

May 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.

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!

Apr 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.

Mar 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!

Jul 06, 2009

Excellent! Had to use sweet onion and added sweet red pepper, Family was moaning and groaning wanting more!

Jan 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!!

Mar 09, 2009

I only added ~1T of milk. Subbed tomatoes for mushrooms, regular yellow onion for green onion, used parmesan and sharp cheddar.

Aug 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!


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 421 mg
  • 140%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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