I really enjoyed this. For one serve I halved the eggs and milk, used a small clove of garlic, four asparagus spears, two mushroom caps and six basil leaves. Rather than boil the asparagus I sauted it in a non-stick pan, along with the mushrooms, for about five minutes - my asparagus was quite thick. I then wiped out the pan and made the omelet, adding the ingredients as specified. I only just noticed parmesan can be added. I'll make it again soon with parmesan, and will update my review.
excellent! i threw in a slice of provolone cheese and instead of basil, used italian seasoning. served with bacon and called it a weeknight dinner. my husband raved!
YUMMO!! My omelettes turn out more like scrambled eggs due to my impatience, nevertheless this was delicious. A quick, simple, tasty lunch :)
I used five eggs and less salt but more pepper. you have hit a homerun with this.
We really enjoyed this omelet, the taste was definately a 5, but sorry I had to give a 4 because I think for an omelet this size there was way too much filling, I had a hard time fliping it once it was filled. Perhaps next time I would add an additional egg or make it into a fritatta, or of course use less filling. All in all it was delicious, thanks for sharing a keeper!!
I made this last weekend, and wowed my audience! Yummy way to start a lazy Sunday....only change I made was to add some salt to the mushrooms as they cooked - drew out the moisture. Great recipe!