Mushroom And Asparagus Omelette Recipe

For a quick and easy hot breakfast try this vegetarian mushroom and asparagus omelette.

The ingredient of Mushroom And Asparagus Omelette Recipe

• 1 tbsp olive oil
• 400g swiss brown mushrooms halved
• 1 red onion halved thinly sliced
• 2 garlic cloves crushed
• 2 bunches asparagus trimmed halved
• 100g snow pea sprouts trimmed
• 6 eggs
• 2 egg whites
• 1 bunch fresh chives chopped
• 30g 1 3 cup finely grated pecorino or parmesan

The Instruction of mushroom and asparagus omelette recipe

• heat oil in a large non stick frying pan over medium high heat add mushrooms and cook stirring for 2 3 minutes or until browned stir in onion and garlic and cook for 1 minute or until aromatic add asparagus and cook for 1 2 minutes until tender crisp stir through sprouts until just wilted remove pan from heat set aside and keep warm
• whisk eggs egg whites and 2 tbs water in a large bowl season well spray a small 24cm non stick frying pan with oil heat over medium high heat pour in a quarter of the egg mixture and swirl to coat base cook omelette for 1 3 minutes or until just set carefully slide onto a plate repeat with remaining egg mixture to make 4 omelettes
• top each omelette with the mushroom mixture chives and cheese season with freshly ground pepper and serve immediately

Nutritions of Mushroom And Asparagus Omelette Recipe

fatContent: 257 881 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: n a

Share this post