Asparagus and Mushroom Omelet - South Beach Diet Recipe

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: Asparagus and mushroom omelet, asparagus mushroom omelet, mushroom asparagus omelet

Servings:

Calories: 222kcal

Author: Kathy Owen

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)

Get Recipe Ingredients

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 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.)

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.

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.

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.

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