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Spring Omelet

Spring Omelet

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
babycook921

babycook921

This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel.

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Nutrition

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  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 472 mg
  • 157%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. 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.
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Reviews

Sarah Jo
51

Sarah Jo

5/2/2012

I used two egg whites and one whole egg and 1% milk. I topped this omelette with a few halved cherry tomatoes, a tiny amount of extra sharp cheddar cheese and homemade salsa. This was a nice filling breakfast. I've always loved the combination of asparagus and eggs. Next time, I think I might add a clove of fresh minced garlic.

Jillian
39

Jillian

8/24/2010

Great omelet! The milk is optional so I just added a little bit, about a Tbsp. I also added a bit of garlic, salt, pepper and some tomatoes for a little extra color and flavor. I used light Parmesan cheese which was a nice departure from the regular American or Cheddar cheeses. This was a really nice breakfast with whole grain toast and juice!

maximus
23

maximus

4/19/2008

Very tasty recipe. A 1/4 cup of milk for 2 eggs is a little much though, it made the omlette very soft and a bit difficult to handle.

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