My Favorite Spring Omelete

My Favorite Spring Omelete Recipe

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Linda Smith


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.


★★★★★ 3 votes

20 Min
20 Min
Stove Top


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  • 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
  • 1 dash(es)
    garlic salt
  • 1 dash(es)
  • 1 dash(es)
  • 1 dash(es)
    cooking spray

How to Make My Favorite Spring Omelete


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

Printable Recipe Card

About My Favorite Spring Omelete

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

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