Asparagus, Mushroom and Cheese Omelet With Herbs
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup shredded cheddar cheese
- 1 tablespoon water
- 2 tablespoons unsalted butter
- 1 dash ground black pepper
- 2 -3 large eggs
- 1/8-1/4 teaspoon finely chopped fresh thyme
- 3 -4 asparagus spears lightly steamed
- 1 -2 italian brown button mushroom in 1/4-inch thick slices, lightly steamed
- 1 sprig fresh thyme for garnish (optional)
- Carbohydrate 0.566674951456311 g
- Cholesterol 95.71 mg
- Fat 33.9801825242718 g
- Fiber 0.0728543689320387 g
- Protein 8.48733359223301 g
- Saturated Fat 21.5513022135922 g
- Serving Size 1 1 Omelet, 1 serving(s) (77g)
- Sodium 208.693334951456 mg
- Sugar 0.493820582524272 g
- Trans Fat 2.18162433009709 g
- Calories 337 calories
Heat medium skillet over medium-high heat for a minute or two, until hot. Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly. In a small bowl, use a fork to whisk together the eggs with the water and the pepper. When butter is melted and sizzling, pour the egg mixture all at once into the pan. Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme. Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set. Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set. Off the heat, and use a wide spatula to carefully fold omelet in half. Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan. Garnish with a sprig of thyme.
