Best Mushroom Asparagus And Cheese Omelet Recipes

Asparagus, Mushroom and Cheese Omelet With Herbs image

Provided by BecR2400

Categories Breakfast

Time 15m

Yield 1 Omelet, 1 serving(s)

Number Of Ingredients 9

2 -3 large eggs
1 tablespoon water
1 dash ground black pepper
1/8-1/4 teaspoon finely chopped fresh thyme
3 -4 asparagus spears, lightly steamed
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
2 tablespoons unsalted butter
1/4 cup shredded cheddar cheese
1 sprig fresh thyme, for garnish (optional)

Steps:

Heat medium skillet over medium-high heat for a minute or two, until hot.
Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
When butter is melted and sizzling, pour the egg mixture all at once into the pan.
Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
Off the heat, and use a wide spatula to carefully fold omelet in half.
Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
Garnish with a sprig of thyme.

Asparagus, Mushroom, and Bacon Omelet With Cheese image

Provided by littleturtle

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

2 stalks asparagus, trimmed & cut into 1-inch pieces
2 slices bacon, cooked & crumbled
1/2 tablespoon bacon grease
1/4 cup mushroom, chopped
1/2 garlic cloves, minced or 1/8 teaspoon garlic powder
2 eggs
2 tablespoons 2% fat cottage cheese
1/8 teaspoon salt
1/16 teaspoon pepper
cooking spray

Steps:

Steam the asparagus just until tender-crisp (3-5 minutes); drain.
Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes).
In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended.
Coat an 8-inch nonstick skillet with cooking spray.
Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture.
With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese.
With the pancake turner, fold the omelet in half over the filling.
Slide onto a plate, and serve.

Nutrition Facts : Calories 470.7, Fat 37.7, SaturatedFat 12.8, Cholesterol 462.2, Sodium 950.7, Carbohydrate 8.2, Fiber 2.6, Sugar 2.7, Protein 25.2

Mushroom, Asparagus, And Cheese Omelet image

Provided by Linda Smith

Time 40m

Number Of Ingredients 8

1 1/2 c mushrooms (sliced thin about 4 large )
1 c asparagus, fresh (diced)
1 1/2 c shredded cheese (your favorite l used cheddar)
3 large eggs
1/4 c milk
1 tsp organic coconut oil
1 tsp garlic salt
salt and pepper

Steps:

1. In small sauté pan add coconut oil
2. In same pan add mushrooms, and asparagus turn on low and sauté slowly,add garlic salt at this time
3. Scramble milk and eggs together. Spray large sauté pan add egg mixture cook on low and let set up.
4. Using half the cheese add to eggs that are set up making sure all egg surface is covered.
5. Add 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.