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.
Ingredients
| Egg | 1 Large | |
| Egg whites | 5 Large | |
| Chives | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 tablespoons unsalted margarine | ||
| 1/4 cup finely chopped cooked asparagus or broccoli | ||
| Mushrooms | 1/4 Cup (16 tbs), finely chopped | |
| 1/4 cup finely chopped ripe tomato | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
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.
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.
Chef
