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    You are in: Home / Recipes / Asparagus Omelet Recipe
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    Asparagus Omelet

    Asparagus Omelet. Photo by Derf

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    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

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    Julesong's Note:

    Simple and delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
    2. 2
      Drain thoroughly.
    3. 3
      Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
    4. 4
      Remove from pan and keep warm.
    5. 5
      In a small bowl, combine eggs, milk, salt, basil, and pepper.
    6. 6
      Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
    7. 7
      When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
    8. 8
      Tip pan so eggs coat skillet evenly.
    9. 9
      As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
    10. 10
      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.
    11. 11
      Serve immediately.
    12. 12
      Also good sprinkled with a bit of grated Parmesan.

    Ratings & Reviews:

    • on December 01, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2005

      45

      YUMMO!! My omelettes turn out more like scrambled eggs due to my impatience, nevertheless this was delicious. A quick, simple, tasty lunch :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Asparagus Omelet

    Serving Size: 1 (360 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 311.1
     
    Calories from Fat 203
    65%
    Total Fat 22.6 g
    34%
    Saturated Fat 10.8 g
    54%
    Cholesterol 455.6 mg
    151%
    Sodium 541.8 mg
    22%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.1 g
    16%
    Protein 19.5 g
    39%

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