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Aspragus, Bell Pepper and Mushroom Omelette

 
Aspragus, Bell Pepper and Mushroom Omelette
22

Like making omelette for breakfast, because it's easy, filling and packed with nutrients.

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

3 tablespoons olive oil
½ each red onion
peeled and chopped
1 cup mushrooms
button or cremini, thinly sliced
1 cup asparagus
tough ends chopped, and cut into 1/2-inch pieces
½ each sweet red bell peppers
chopped into small chunks
4 large eggs
2 tablespoons light cream (half&half)
or cream, or milk
1 x salt and black pepper
to taste
*
2 slices swiss cheese
torn into small pieces

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 sweet bell pepper, and cook until both veggies are softened, about 4 minutes.

Season to taste with salt and black pepper.

Transfer the cooked veggies into a bowl, and cover with a plate to keep warm.

While the vegetables are cooking, crack two eggs into each bowl with 1 tablespoon of cream or 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 to the stove, add 1 tablespoon of olive oil to 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 to 1½ minutes.

Place it under broiler for another 30 seconds or so.

Remove from the oven and transfer to a serving plate.

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

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

Serve warm with a slice of whole grain toast and/or fresh berries if needed.

 

* not incl. in nutrient facts

Reviews

almost 4 years

Like making omelette for breakfast, because it's easy, filling and packed with nutrients.

Made this omelette for brunch, and it came out delicious. The asparagus and red bell peppers were cooked perfectly, tender but still remained a bit crisp.

I also made some sweet potato and potato hash browns from the scratch to go with the omelette to make a wholesome and tasty meal.

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Nutrition Facts

Serving Size 377g (13.3 oz)
Amount per Serving
Calories 49871% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 454mg 151%
Sodium 211mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 48g
Vitamin A 44% Vitamin C 78%
Calcium 33% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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