My Favorite Spring Omelete Recipe

No Photo

Have you made this?

 Share your own photo!

My Favorite Spring Omelete

Linda Smith

By
@Cookenwithlov

In the spring I start thinking of Morels and Fresh Asparagus this is what I do with them, this is my favorite omelet . I do make it other times during the year but mushrooms and asparagus are store bought still fresh but not found by me.

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 Tbsp
coconut oil
1/2 c
asparagus (diced)
1 c
mushrooms, fresh (sliced)
1/2 c
cheddar cheese (shredded)
4 large
eggs (scambled)
1/4 c
milk
1 dash(es)
garlic salt
1 dash(es)
salt
1 dash(es)
pepper
1 dash(es)
cooking spray

Step-By-Step

1In sauté pan melt coconut oil.
2Add asparagus and sliced mushrooms, add dash of garlic salt cook till tender.
3In large bowl scramble eggs, milk, dash salt and pepper well.
4In large sauté pan spray with cooking spray pour egg mixture in pan cook till set.
5Sprinkle with shredded cheddar cheese, add asparagus and mushrooms, a little more cheese and fold.
6Remove from pan grate with a little parmigiano reggianno if you like. Serve and enjoy.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy