Mushroom And Asparagus Omelette Recipe

For a brusque and easy hot breakfast try this vegetarian mushroom and asparagus omelette.

The ingredient of Mushroom And Asparagus Omelette Recipe

• 1 tbsp olive oil
• 400g swiss brown mushrooms halved
• 1 red onion halved thinly sliced
• 2 garlic cloves crushed
• 2 bunches asparagus trimmed halved
• 100g snow pea sprouts trimmed
• 6 eggs
• 2 egg whites
• 1 bunch spacious chives chopped
• 30g 1 3 cup finely grated pecorino or parmesan

The Instruction of mushroom and asparagus omelette recipe

• heat oil in a large non stick frying pan more than medium high heat go to mushrooms and cook stirring for 2 3 minutes or until browned campaign in onion and garlic and cook for 1 minute or until aromatic ensue asparagus and cook for 1 2 minutes until longing crisp trouble through sprouts until just wilted sever pan from heat set aside and maintenance warm
• campaign eggs egg whites and 2 tbs water in a large bowl season well spray a small 24cm non stick frying pan next oil heat greater than medium high heat pour in a quarter of the egg mixture and swirl to coat base cook omelette for 1 3 minutes or until just set intentionally slide onto a plate repeat following unshakable egg join up to make 4 omelettes
• height each omelette considering the mushroom mixture chives and cheese season as soon as freshly sports ground pepper and service immediately

Nutritions of Mushroom And Asparagus Omelette Recipe

calories: 257 881 calories
calories: 16 grams fat
calories: 4 grams saturated fat
calories: 5 grams carbohydrates
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calories: 20 grams protein
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