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.
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
Author: Recipe Idea Shop
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)
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.
Notes
You May Also Like These Recipes From Recipe Idea Shop
- Mushroom Omelet
- 10 Yummy Asparagus Recipes
- Tomato Basil Pie
- Asparagus Tomato Frittata
- Spinach Red Pepper Frittata
- Smoked Salmon Frittata
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
