Lunch

Asparagus and Mushroom Omelet is for Lunch.

Asparagus and Mushroom Omelet takes 15 minutes to prepare.

Asparagus and Mushroom Omelet takes 10 minutes to cook.

Asparagus and Mushroom Omelet makes 1 servings.

The ingredients for Asparagus and Mushroom Omelet are:

2 large fresh eggs
2 medium fresh mushrooms
3 Asparagus Spears, fresh, medium size
1 oz. Sharp Cheddar Cheese
1 TBSP Olive Oil (Extra virgin)
1 oz water

Here is how you make Asparagus and Mushroom Omelet:

Clean mushrooms and slice, clean asparagus and break or cut into 1 inch pieces. Heat oil in omelet pan (I like cast iron) and when hot add mushrooms and asparagus, tossing to coat. Stir until cooked (asparagus will be bright green and still crunchy). Remove veggies and reheat pan. While pan is reheating lightly beat eggs and water then add to pan. Add cheese once lightly set and cook then add the veggies. Cook until done (bottom of omelet will be browned). Turn out onto plate folding in half and serve promptly.Serving Size: makes one omeletNumber of Servings: 1Recipe submitted by SparkPeople user READER123.

The nutritional information for Asparagus and Mushroom Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 393.0

• Total Fat: 32.9 g
• Cholesterol: 402.0 mg
• Sodium: 324.4 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 1.4 g
• Protein: 21.9 g