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
- 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
- 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.
