Zesty Mushroom & Asparagus Open Omelet
by: ffadmin

Serves 2

Zesty Mushroom & Asparagus Open Omelet
Recipe type: Breakfast
  • 4 eggs
  • ½ cup steamed asparagus, chopped and drained
  • ½ cup mushrooms, sliced
  • 1 teaspoon water
  • ½ dried mustard
  • ½ tablespoon fresh parsley, finely minced
  • ½ teaspoon onion powder
  1. Beat the eggs in a bowl and stir in the remaining ingredients.
  2. Pour the egg mixture into a preheated, nonstick skillet and cook over medium heat.
  3. As mixture sets, lift up the edges and tilt the skillet, so that the uncooked egg flows underneath and sets.
  4. When underside is set (about 2 minutes), turn over with a spatula.
  5. Cook until the bottom is set and turns golden brown.
  6. Serve immediately.

*Note: Remember to include ingredients when calculating daily intake allowances.

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