mushroom, asparagus, and cheese omelet
Went shopping yesterday was out of alot of things found some really nice looking mushrooms and asparagus could hardly wait to make this omelet it's one of my favorites, there is just something about the taste of coconut oil and garlic with the mushrooms and asparagus
prep time
20 Min
cook time
20 Min
method
Saute
yield
2 serving(s)
Ingredients
- 1 1/2 cups mushrooms (sliced thin about 4 large )
- 1 cup asparagus, fresh (diced)
- 1 1/2 cups shredded cheese (your favorite l used cheddar)
- 3 large eggs
- 1/4 cup milk
- 1 teaspoon organic coconut oil
- 1 teaspoon garlic salt
- - salt and pepper
How To Make mushroom, asparagus, and cheese omelet
-
Step 1In small sauté pan add coconut oil -
Step 2In same pan add mushrooms, and asparagus turn on low and sauté slowly,add garlic salt at this time
-
Step 3Scramble milk and eggs together. Spray large sauté pan add egg mixture cook on low and let set up.
-
Step 4Using half the cheese add to eggs that are set up making sure all egg surface is covered.
-
Step 5Add mushrooms and asparagus on top of the cheese again covering the eggs. Fold over add cheese on top and remove from heat. The cheese on top will melt.Serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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