Spring Omelet

Selfadvocatenet.com Recipe for Month of April Easter Edition 2021

This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel.

Ingredients

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

Nutrition Facts

Per Serving: 537 calories; protein 36.6g; carbohydrates 11.2g; fat 39.2g; cholesterol 420.9mg; sodium 938.1mg.

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