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


  • 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.

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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