Mushroom Asparagus Smoked Mozzarella Omelet

w/ mixed berries
No ratings yet
Print
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 324kcal

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 smoked mozzarella
  • 4 slices Multigrain bread toasted
  • 2 cups Mixed berries raspberries and blackberries

Instructions

  • Preheat oven to 200 degrees. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • 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.
  • Serve with corned beef hash (see recipe) and mixed berries on the side.

Notes

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

Nutrition

Calories: 324kcal | Carbohydrates: 19g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 350mg | Sodium: 307mg | Potassium: 479mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1016IU | Vitamin C: 57mg | Calcium: 221mg | Iron: 3mg

Mushroom Asparagus Smoked Mozzarella Omelet

w/ mixed berries
No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 324 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 smoked mozzarella
  • 4 slices Multigrain bread toasted
  • 2 cups Mixed berries raspberries and blackberries

Instructions
 

  • Preheat oven to 200 degrees. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • 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.
  • Serve with corned beef hash (see recipe) and mixed berries on the side.

Notes

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

Nutrition

Calories: 324kcalCarbohydrates: 19gProtein: 20gFat: 19gSaturated Fat: 7gCholesterol: 350mgSodium: 307mgPotassium: 479mgFiber: 3gSugar: 13gVitamin A: 1016IUVitamin C: 57mgCalcium: 221mgIron: 3mg
Tried this recipe?Let us know how it was!