Mushroom Asparagus Omelet

w/ multigrain toast & plum
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 517kcal

Ingredients

  • 4 tsp Extra-virgin olive oil
  • 1/4 onion diced
  • 1/3 bunch Asparagus chopped into pieces
  • 4 oz Cremini mushrooms sliced
  • 8 Eggs
  • 4 oz swiss cheese shredded
  • 9 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 4 Plums pitted and sliced

Instructions

  • Preheat oven to 200 degrees.
  • Heat oil in a nonstick pan on medium heat. Add, diced onion, asparagus, and sliced mushrooms. Saute for 3 minutes over medium heat.
  • In a bowl whisk the eggs with a pinch of salt and pepper. Toast the bread
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • Heat a nonstick pan on medium heat and brown the chicken sausage on both sides. Serve on the side of the omelet with toast and plums.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 517kcal | Carbohydrates: 28g | Protein: 34g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 398mg | Sodium: 947mg | Potassium: 529mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1447IU | Vitamin C: 10mg | Calcium: 322mg | Iron: 4mg

Mushroom Asparagus Omelet

w/ multigrain toast & plum
No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 517 kcal

Ingredients
  

  • 4 tsp Extra-virgin olive oil
  • 1/4 onion diced
  • 1/3 bunch Asparagus chopped into pieces
  • 4 oz Cremini mushrooms sliced
  • 8 Eggs
  • 4 oz swiss cheese shredded
  • 9 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 4 Plums pitted and sliced

Instructions
 

  • Preheat oven to 200 degrees.
  • Heat oil in a nonstick pan on medium heat. Add, diced onion, asparagus, and sliced mushrooms. Saute for 3 minutes over medium heat.
  • In a bowl whisk the eggs with a pinch of salt and pepper. Toast the bread
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • Heat a nonstick pan on medium heat and brown the chicken sausage on both sides. Serve on the side of the omelet with toast and plums.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 517kcalCarbohydrates: 28gProtein: 34gFat: 31gSaturated Fat: 11gCholesterol: 398mgSodium: 947mgPotassium: 529mgFiber: 4gSugar: 11gVitamin A: 1447IUVitamin C: 10mgCalcium: 322mgIron: 4mg
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