Name: Asparagus and Mushroom Omelet - South Beach Diet Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 stalks fresh asparagus ((save one for garnish)); 1 spritz low fat cooking spray ((like Pam)); 1/4 cup sliced mushrooms ((I used baby bellas. It's also great with exotic mushrooms like porcini.)); 2 eggs ((I prefer organic free-range brown eggs)); 1/4 teaspoon fresh ground nutmeg; Salt and fresh ground pepper to taste ((about 2 turns each of the pepper and salt grinders)); 2 tablespoons water; 1/4 cup low-fat mozzarella cheese ((shredded))

An asparagus mushroom omelet is a yummy breakfast served with a side of bacon and toast. Fresh asparagus and fresh mushrooms are best, but you can use canned asparagus and mushrooms.

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Asparagus Mushroom Omelet - From the South Beach Diet

The hubby and I both love asparagus and mushrooms so we combine them into a fluffy seasoned omelet. I used canned asparagus and chopped it very fine, and it was delicious. I don't like for the asparagus to be too crisp and it just gets warmed a bit in the omelet.

Eat This While Dieting

This recipe originally came from The South Beach Diet, which is a diet that works well for us. For a bit more detailed description of how to make an omelet, check out our Mushroom Omelet recipe.

What You Need

Get yourself a good nonstick pan or set of pans and an asparagus steamer to make omelets. We love our steamer for cooking asparagus. The basket lifts out, making it super easy to use.

Asparagus Mushroom Omelet - South Beach Diet

Ingredients:

3 stalks fresh asparagus (save one for garnish)
1 spritz low fat cooking spray (like Pam)
¼ cup sliced mushrooms (I used baby bellas. It's also great with exotic mushrooms like porcini.)
2 eggs (I prefer organic free-range brown eggs)
¼ teaspoon fresh ground nutmeg
Salt and fresh ground pepper to taste (about 2 turns each of the pepper and salt grinders)
2 tablespoons water
¼ cup low-fat mozzarella cheese (shredded)

Directions:

Prepare the Asparagus

Cook the asparagus in water until it is just tender crisp. (When I am in a hurry I use canned asparagus but it is wimpy - definitely not tender crisp.)
Cut the asparagus stalks into very small pieces. Save one for garnish.

Sauté the Mushrooms

Sauté the mushrooms in a little olive oil and add butter for flavor if you want. (This can be done ahead. Refrigerate the sautéed mushrooms in an air tight container until needed.)

Whisk the Eggs

In a medium bowl, whisk together the eggs and water until the whites and yolks are well blended. Add the nutmeg, salt and pepper and whisk again to combine.

Cook the Omelet

Heat a 10" non-stick skillet sprayed with cooking oil over medium heat until a drop of water sizzles when it is added.
Pour the egg mixture into the hot pan. It should begin to set (firm up) immediately.
As the egg mixture cooks, lift the edges to allow the uncooked portion to flow underneath.
When it is mostly set, turn the omelet over.

Put it Together/Serve

Add the asparagus, mushrooms and cheese to one-half the omelet.
Fold the plain side of the omelet over the side with the vegetables, and allow it to cook just long enough to melt the cheese.
Slide the omelet onto a serving plate.
Garnish with an asparagus stalk and several mushroom slices.

Asparagus and Mushroom Omelet - South Beach Diet Recipe

Asparagus and mushrooms make this omelet delicious! South Beach, phase 1 compliant.

Author: Recipe Idea Shop

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Prep : 10

Cook : 10

Total Time: 20

Course : Breakfast

Cuisine : American

Servings :

Ingredients

▢ 3 stalks fresh asparagus (save one for garnish)
▢ 1 spritz low fat cooking spray (like Pam)
▢ ¼ cup sliced mushrooms (I used baby bellas. It's also great with exotic mushrooms like porcini.)
▢ 2 eggs (I prefer organic free-range brown eggs)
▢ ¼ teaspoon fresh ground nutmeg
▢ Salt and fresh ground pepper to taste (about 2 turns each of the pepper and salt grinders)
▢ 2 tablespoons water
▢ ¼ cup low-fat mozzarella cheese (shredded)

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Instructions

Prepare the Asparagus

Cook the asparagus in water until it is just tender crisp. (When I am in a hurry I use canned asparagus but it is wimpy - definitely not tender crisp.)
Cut the asparagus stalks into very small pieces. Save one for garnish.

Sauté the Mushrooms

Sauté the mushrooms in a little olive oil and add butter for flavor if you want. (This can be done ahead. Refrigerate the sautéed mushrooms in an air tight container until needed.)

Whisk the Eggs

In a medium bowl, whisk together the eggs and water until the whites and yolks are well blended. Add the nutmeg, salt and pepper and whisk again to combine.

Cook the Omelet

Heat a 10" non-stick skillet sprayed with cooking oil over medium heat until a drop of water sizzles when it is added.
Pour the egg mixture into the hot pan. It should begin to set (firm up) immediately.
As the egg mixture cooks, lift the edges to allow the uncooked portion to flow underneath.
When it is mostly set, turn the omelet over.

Put it Together/Serve

Add the asparagus, mushrooms and cheese to one-half the omelet.
Fold the plain side of the omelet over the side with the vegetables, and allow it to cook just long enough to melt the cheese.
Slide the omelet onto a serving plate.
Garnish with an asparagus stalk and several mushroom slices.

Nutrition (may vary depending on ingredients and amounts used)

Notes

Hint: When making omelets for larger parties, I use a 12" or 14" skillet and slice the omelet into several pieces to serve.

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What You Need