Asparagus Mushroom Omelets Recipe

Asparagus mushroom omelet is a savory and delicious omelet recipe. Served for breakfast along with toasts, it would make a lovely start to the day. Herbed with chives and parsley, the vegetables and mushrooms in it make it quite filling.


Difficulty LevelEasyHealth IndexHealthy


 Egg1 Large
 Egg whites5 Large
 Minced chives1 Tablespoon (Fresh / Freeze Dried)
 Cold water2 Tablespoon
 Black pepper1⁄4 Teaspoon
 Unsalted margarine2 Tablespoon
 Finely chopped cooked asparagus/Broccoli1⁄4 Cup (4 tbs)
 Finely chopped mushrooms1⁄4 Cup (4 tbs)
 Finely chopped ripe tomato1⁄4 Cup (4 tbs)
 Minced parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 397 Calories from Fat 265

% Daily Value*

Total Fat 30 g46%

Saturated Fat 6.2 g30.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 334.3 mg13.9%

Total Carbohydrates 10 g3.2%

Dietary Fiber 3.3 g13.3%

Sugars 4.5 g

Protein 26 g51.9%

Vitamin A 86.8% Vitamin C 69.4%

Calcium 10.3% Iron 18.8%

*Based on a 2000 Calorie diet


In a medium size bowl, combine the egg, egg whites, chives, water, and pepper; whisk just enough to mix lightly.
Melt 1/2 tablespoon of the margarine in a heavy 7 inch skillet over moderately high heat.
Add 1/4 each of the asparagus and mushrooms and cook, stirring, for 1 minute.
Add 1/4 of the egg mixture (about 1/2 cup) and shake the skillet over the heat, stirring, for 30 seconds; then let the omelet cook, undisturbed, for 30 seconds more or until the edges and bottom are set.
With a spatula, either fold the omelet in half or roll it to the edge of the pan and invert it onto a heated plate.