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my favorite spring omelete

(3 ratings)
Cookenwithlov avatar
Recipe by
Linda Smith
@Cookenwithlov
Oelwein, IA

In the spring I start thinking of Morels and Fresh Asparagus this is what I do with them, this is my favorite omelet . I do make it other times during the year but mushrooms and asparagus are store bought still fresh but not found by me.

(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For my favorite spring omelete

  • 1 Tbsp
    coconut oil
  • 1/2 c
    asparagus (diced)
  • 1 c
    mushrooms, fresh (sliced)
  • 1/2 c
    cheddar cheese (shredded)
  • 4 lg
    eggs (scambled)
  • 1/4 c
    milk
  • 1 dash
    garlic salt
  • 1 dash
    salt
  • 1 dash
    pepper
  • 1 dash
    cooking spray

How To Make my favorite spring omelete

  • 1
    In sauté pan melt coconut oil.
  • 2
    Add asparagus and sliced mushrooms, add dash of garlic salt cook till tender.
  • 3
    In large bowl scramble eggs, milk, dash salt and pepper well.
  • 4
    In large sauté pan spray with cooking spray pour egg mixture in pan cook till set.
  • 5
    Sprinkle with shredded cheddar cheese, add asparagus and mushrooms, a little more cheese and fold.
  • 6
    Remove from pan grate with a little parmigiano reggianno if you like. Serve and enjoy.
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