Spring Omelet

Name: Spring Omelet
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 3 spears asparagus, trimmed and cut into 2-inch pieces; 2 eggs; 118 milliliters sliced fresh mushrooms; 79 milliliters green onions, chopped; 59 milliliters milk (optional); 1 Tbsp olive oil; 118 milliliters grated parmesan cheese

Spring Omelet might be just the main course you are searching for. This recipe serves 1. One portion of this dish contains approximately 34g of protein, 38g of fat, and a total of 514 calories. It will be a hit at your Spring event. A mixture of milk, eggs, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet.

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes.

Ingredients you will need

Asparagus

Mushrooms

Onion

Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

Ingredients you will need

Parmesan