Asparagus-Mushroom Omelet

This hearty veggie-cheese omelet is perfect for brunch or whenever you're craving "breakfast for dinner."


2 servings (serving size: 1/2 of omelet)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 241
Fat 13.9 g
Satfat 4.4 g
Protein 24.1 g
Carbohydrate 4.9 g
Cholesterol 432 mg
Iron 3 mg
Sodium 533 mg
Caloriesfromfat 52 %
Fiber 1.3 g
Calcium 330 mg


1 teaspoon olive oil, divided
Cooking spray
1 cup sliced mushrooms
1/2 cup chopped asparagus (about 6 spears)
2 tablespoons chopped green onions
4 large eggs
1 large egg white
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded Swiss cheese


Heat 1/2 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, asparagus, and green onions; sauté 5 minutes or until crisp-tender. Remove from pan, set aside, and keep warm.

Combine eggs, egg white, and next 3 ingredients in a bowl, stirring well with a whisk. Heat remaining 1/2 teaspoon oil in pan. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Continue cooking until center is just set (about 4 minutes).

Spoon vegetable mixture evenly over half of omelet, and sprinkle cheese over vegetable mixture. Loosen omelet with spatula, and fold in half. Cut omelet in half crosswise, and serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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