Asparagus-Mushroom Omelet

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

Yield: 2 servings (serving size: 1/2 of omelet)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 13.9g
  • Saturated fat: 4.4g
  • Protein: 24.1g
  • Carbohydrate: 4.9g
  • Cholesterol: 432mg
  • Iron: 3mg
  • Sodium: 533mg
  • Calories from fat: 52%
  • Fiber: 1.3g
  • Calcium: 330mg


  • 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


  1. 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.
  2. 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).
  3. 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.
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