Easy Asparagus and Mushroom Omelet
To start a good and fresh valentine morning try this refreshing omelet. If you still have not decided what to make for breakfast this valentine than this might be the best omelet you have ever made. This asparagus and mushroom omelet recipe is not only simple and delicious it is also juicy. Both newbies and pros can make this asparagus and mushroom omelet in a blink of an eye. Having omelette, is lovely, romantic, refreshing and a perfect start for your valentines day. This asparagus and mushroom omelet will leave an impression of a lifetime and can be enjoyed on your dinner table, in the garden if the weather is good or on your bed, I`ll leave you to this part to fill in the blanks.
Ingredients
- 2 eggs
- 2 tablespoons water
- 3 stalks fresh asparagus
- 1/4 cup sliced white mushrooms
- 1/4 cup shredded reduced-fat mozzarella cheese
Instructions
- Boil 1″ of water in a large skillet.
- Add the asparagus and cook, uncovered, just until tender-crisp.
- Meanwhile, in a medium bowl, whisk together the eggs and water until the whites and the yolks are completely blended.
- Coat a 10″ nonstick skillet with cooking spray.
- Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added.
- Pour in the egg mixture.
- It should set immediately.
- With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
- When the top is set, fill one half of the omelet with the asparagus, mushrooms, and cheese.
- With the pancake turner, fold the omelet in half over the filling.
- Slide onto a serving plate.
- Serve immediately.
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Photo by eppha
