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Asparagus Omelette

Asparagus Omelette Asparagus Omelette

Yum. The combination of asparagus and mushrooms inside the omelet was packed with flavor, and it went deliciously well with omelette.













Trans-fat Free, Good source of fiber, Low Carb


½ pound asparagus
2 teaspoons butter
or other vegetable oil, or butter
1 small garlic cloves
½ pound mushrooms
4 large eggs
lightly beaten
2 tablespoons milk
½ teaspoon salt
¾ teaspoon basil
fresh, chopped or 1/4 ts dried
1 x salt and black pepper
freshly ground, to taste


Cut asparagus in 1 inch pieces; steam or cook in boiling salted water until tender-crisp, about 3 minutes.

Drain thoroughly. Rinse with cold water to prevent over-cooking.

Melt 1 teaspoon of butter in 8 inch skillet, preferably one with non-stick lining; sauté garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.

In a small bowl, combine eggs, milk, salt, basil and pepper.

Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.

When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.

Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.

When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 23656% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 434mg 145%
Sodium 771mg 32%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 14%
Sugars g
Protein 38g
Vitamin A 30% Vitamin C 15%
Calcium 10% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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