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Mushroom and asparagus omelette recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a delicious vegetarian mushroom and asparagus omelette for a speedy and satisfying breakfast.
Ingredients:
  • 18.20 gm 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 fresh chives, chopped
  • 30g (1/3 cup) finely grated pecorino or parmesan
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat oil. Add mushrooms and cook until browned, about 2-3 minutes, stirring occasionally. Add onion and garlic, cook until aromatic, about 1 minute. Toss in asparagus and cook until tender-crisp, about 1-2 minutes. Lastly, stir in sprouts just until wilted. Remove pan from heat, keep warm, and set aside.
  • In a large bowl, vigorously whisk together eggs, egg whites, and 2 tablespoons of water until well combined. Season generously. Spray a small 24cm non-stick frying pan with oil and heat over medium-high heat. Pour in a quarter of the egg mixture, swirling to evenly coat the base. Cook the omelette for 1-3 minutes until it is just set. Gently slide the cooked omelette onto a plate. Repeat the process with the remaining egg mixture to make a total of 4 delicious omelettes.
  • Sprinkle the mushroom mixture, chives, and cheese on top of the omelette. Add a dash of freshly ground pepper, then serve promptly.

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