Try this Easy Asparagus and Mushroom Omelet recipe, or contribute your own.
Suggest a better descriptionBoil 1" of water in a large skillet. Add the asparagus and cook uncovered, just until tender-crisp.
In a medium bowl whisk together the eggs and water until the whites and yolks blended.
Coat a 10" nonstick skillet with cooking spray. Heat skillet over medium-high heat until just hot enough to sizzle when a drop of water added. Pour in egg mixture. It should set immediately.
Lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
When top is set, fill 1/2 of the omelet with the asparagus, mushrooms and cheese.
Fold omelet in half over the filling and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 430 | ||
Calories from Fat: 255 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 1078.1mg | 332 % | |
Sodium 628.6mg | 22 % | |
Potassium 628.6mg | 17 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4.6g | ||
Protein 39.1g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 430
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