mushroom, asparagus, and cheese omelet
(3 ratings)
Went shopping yesterday was out of alot of things found some really nice looking mushrooms and asparagus could hardly wait to make this omelet it's one of my favorites, there is just something about the taste of coconut oil and garlic with the mushrooms and asparagus
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(3 ratings)
yield
2 serving(s)
prep time
20 Min
cook time
20 Min
method
Saute
Ingredients For mushroom, asparagus, and cheese omelet
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1 1/2 cmushrooms (sliced thin about 4 large )
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1 casparagus, fresh (diced)
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1 1/2 cshredded cheese (your favorite l used cheddar)
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3 lgeggs
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1/4 cmilk
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1 tsporganic coconut oil
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1 tspgarlic salt
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salt and pepper
How To Make mushroom, asparagus, and cheese omelet
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1In small sauté pan add coconut oil -
2In same pan add mushrooms, and asparagus turn on low and sauté slowly,add garlic salt at this time
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3Scramble milk and eggs together. Spray large sauté pan add egg mixture cook on low and let set up.
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4Using half the cheese add to eggs that are set up making sure all egg surface is covered.
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5Add mushrooms and asparagus on top of the cheese again covering the eggs. Fold over add cheese on top and remove from heat. The cheese on top will melt.Serve and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mushroom, Asparagus, And Cheese Omelet:
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