Mushroom Asparagus Omelet

(3 servings)

  • 6 large eggs
  • 6 to 10 spears of asparagus
  • 6 medium fresh mushrooms
  • 1 Tablespoon grated fresh Parmesan cheese
  • 1/2 Tablespoon olive oil
  • salt and pepper - to taste
Preheat the oven to 400 degrees F (200 C). Place a cast iron skillet with 1/2 Tablespoon olive oil in the oven.

Cut off and discard the bottom tough part of the asparagus spears.

Cut remaining asparagus into 1-inch pieces.

Cook asparagus in boiling water with a little bit of salt until asparagus is tender.

Slice the fresh mushrooms.

Whisk eggs, cheese, salt and pepper to blend well.

Add asparagus and mushrooms.

Remove the heated pan from the oven. Pour the egg mixture over in.

Put the pan back in the oven and cook for 10 minutes or until done.

An oven-baked omelet with sliced mushrooms, pieces of asparagus and Parmesan cheese. It's very easy to make and really tasty.

Mr Breakfast would like to thank nilesmainstreet for this recipe.

Recipe number 2630. Submitted 9/24/2009.