asparagus & mushroom omelette w basil & mozzarella
yummy breakfast
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
1 serving(s)
Ingredients
- 4 asparagus spears trimmed
- 1/2 cup mushrooms chopped
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon white wine
- 1 tablespoon creme fraiche
- 1/2 cup mozzarella cheese shredded
- 3 large eggs
- 1 tablespoon fresh basil
- 2 tablespoons freshly grated parmesan cheese
- salt and pepper
How To Make asparagus & mushroom omelette w basil & mozzarella
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Step 1Place a skillet over medium heat. Add the olive oil then add the asparagus. cook 2 minutes. Add the mushrooms, butter, and garlic and cook 1 minutes. Add the wine and let most evaporate. Add the creme fraiche and mix well. Season with salt and Pepper Leave it sit on low heat while making omelette.
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Step 2Add some oil to an omelette pan. Whisk the eggs until frothy. Add the eggs to the pan swirling it around. Let cook until almost set.
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Step 3Add the Mozzarella cheese and fold one side over the other in half. Slide the omelette out onto a plate.
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Step 4Stir the basil through the mushroom mixture and serve over the omelette and top with Parmesan
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