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READY IN 25 mins

Spring Omelet

Read Reviews (17)

"This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel." — babycook921

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Original recipe makes 1 omelet Change Servings

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

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Directions

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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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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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.

—Sarah Jo

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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!

—Jillian

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19 Ratings

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.

—maximus

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Jul 06, 2009

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

—Rod_R

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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!

—Soup Loving Nicole

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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!!

—VCASSIDY

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Mar 09, 2009

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

—Jennifer

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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!

—OkinawanPrincess

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Nutrition

Calories
537 kcal
27%

Carbohydrates
11.2 g
4%

Cholesterol
472 mg
157%

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.

Nutritional Information

Spring Omelet

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 537
Calories from Fat: 353

% Daily Value *
Total Fat 39.2g 60 %
Saturated Fat 14.4g 72 %
Cholesterol 472mg 157 %
Sodium 938mg 38 %
Potassium 593mg 17 %
Total Carbohydrates 11.2g 4 %
Dietary Fiber 2.2g 9 %
Protein 36.6g 73 %
Sugars 6.3g
Vitamin A 31 %
Vitamin C 17 %
Calcium 90 %
Iron 41 %
Thiamin 23 %
Niacin 75 %
Vitamin B6 18 %
Magnesium 19 %
Folate 60 %

* 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.