My Favorite Spring Omelete
By
Linda Smith
@Cookenwithlov
6
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.
Ingredients
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1 Tbspcoconut oil
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1/2 casparagus (diced)
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1 cmushrooms, fresh (sliced)
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1/2 ccheddar cheese (shredded)
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4 largeeggs (scambled)
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1/4 cmilk
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1 dash(es)garlic salt
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1 dash(es)salt
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1 dash(es)pepper
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1 dash(es)cooking spray
How to Make My Favorite Spring Omelete
- In sauté pan melt coconut oil.
- Add asparagus and sliced mushrooms, add dash of garlic salt cook till tender.
- In large bowl scramble eggs, milk, dash salt and pepper well.
- In large sauté pan spray with cooking spray pour egg mixture in pan cook till set.
- Sprinkle with shredded cheddar cheese, add asparagus and mushrooms, a little more cheese and fold.
- Remove from pan grate with a little parmigiano reggianno if you like. Serve and enjoy.
