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Asparagus, Broccoli, & Mushroom Omelette

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Asparagus, Broccoli, and Mushroom Omelette

This easy and tasty omelette is loaded with vegetables. Start off your day with this nutrition dense omelette with a slice of whole grain toast and half grape fruit.

 

Yield

2 servings

Prep

10 min

Cook

15 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
divided
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1 small yellow onion
peeled and chopped
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1 cup mushrooms
white or cremini, thinly sliced
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¼ teaspoon oregano
dried
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¼ teaspoon thyme
dried
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1 cup asparagus
tough ends removed, and cut into 1-inch pieces
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1 cup broccoli florets
cut into bite size
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4 large eggs
divided
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2 tablespoons milk
divided
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salt and black pepper
to taste
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½ cup cheddar cheese
shredded
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2 slices whole wheat bread
lightly toasted, optional
* Camera
1 grapefruit
halved, optional
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Ingredients

Amount Measure Ingredient Features
45 ml olive oil
divided
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1 small yellow onion
peeled and chopped
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237 ml mushrooms
white or cremini, thinly sliced
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1.3 ml oregano
dried
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1.3 ml thyme
dried
* Camera
237 ml asparagus
tough ends removed, and cut into 1-inch pieces
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237 ml broccoli florets
cut into bite size
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4 large eggs
divided
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3E+1 ml milk
divided
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1 x salt and black pepper
to taste
* Camera
118 ml cheddar cheese
shredded
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2 slices whole wheat bread
lightly toasted, optional
* Camera
1 each grapefruit
halved, optional
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Directions

Heat 1 tablespoon olive oil in a medium-size nonstick skillet over medium heat until hot.

Add the onions, stirring occasionally, and cook until the onions are soft and start to become brown, about minutes.

Add the mushrooms, and cook until part of the water is evaporated from the mushrooms, another 5 minutes or so.

Stir in the asparagus and broccoli with 2 tablespoons of water, and cook until they are both softened about 4 minutes.

Season to taste with salt and black pepper.

Transfer the cooked veggies to a bowl, and cover with a plastic wrap to keep warm.

While the vegetables are cooking, crack two eggs into each bowl with 1 tablespoon of milk.

Whisk until well combined. Season with a bit salt and black pepper.

After the veggies are removed from the pan, rinse the pan and wipe it dry.

Place the skillet back on the stove, add 1 tablespoon of olive oil to the now clean pan.

Heat it over medium heat until hot. Preheat the broiler.

Pour the first two egg mixture into the hot pan, and cook for about 1 minutes.

Place it under the broiler for another 30 seconds or so.

Remove from the oven and transfer to a serving plate.

Arrange half cheese over half of the omelet, and place half of the veggie mixture over the cheese.

Fold the other half of the omelet to close. Repeat the same steps to make the second omelet.

Serve warm with a slice of whole grain toast and a half grapefruit.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 399g (14.1 oz)
Amount per Serving
Calories 50371% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 454mg 151%
Sodium 336mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 49g
Vitamin A 59% Vitamin C 104%
Calcium 33% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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