My Favorite Spring Omelete

Name: My Favorite Spring Omelete
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
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

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By Linda Smith
@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 votes5

Comments:

11 Comments

Serves:

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make My Favorite Spring Omelete

Step-by-Step

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.