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mushroom, asparagus, and cheese omelet

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

Went shopping yesterday was out of alot of things found some really nice looking mushrooms and asparagus could hardly wait to make this omelet it's one of my favorites, there is just something about the taste of coconut oil and garlic with the mushrooms and asparagus

(3 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 20 Min
method Saute

Ingredients For mushroom, asparagus, and cheese omelet

  • 1 1/2 c
    mushrooms (sliced thin about 4 large )
  • 1 c
    asparagus, fresh (diced)
  • 1 1/2 c
    shredded cheese (your favorite l used cheddar)
  • 3 lg
    eggs
  • 1/4 c
    milk
  • 1 tsp
    organic coconut oil
  • 1 tsp
    garlic salt
  • salt and pepper

How To Make mushroom, asparagus, and cheese omelet

  • 1
    In small sauté pan add coconut oil
  • 2
    In same pan add mushrooms, and asparagus turn on low and sauté slowly,add garlic salt at this time
  • 3
    Scramble milk and eggs together. Spray large sauté pan add egg mixture cook on low and let set up.
  • 4
    Using half the cheese add to eggs that are set up making sure all egg surface is covered.
  • 5
    Add mushrooms and asparagus on top of the cheese again covering the eggs. Fold over add cheese on top and remove from heat. The cheese on top will melt.Serve and enjoy.
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