Gouda, Asparagus and Mushroom Omelet

Gouda, Asparagus and Mushroom Omelet

These veggie-filled omelets are easy enough for every day, and yet, they're attractive enough to serve company.

prep time
10
minutes
cook time
25
minutes
servings
2

Ingredients









Cooking Instructions

1

Whisk the eggs and crème fraîche in a medium bowl.


2

Sauté the mushrooms in 2 teaspoons canola oil in an 8-inch nonstick skillet until until tender. Transfer to a medium bowl with a slotted spoon. Sauté asparagus in the remaining oil in the same skillet until tender. Add to bowl. Season with salt and pepper to taste; toss. Set aside.


3

Melt 1 teaspoon of the butter in the same skillet over medium heat; add half of the egg mixture. Lift egdes, as eggs set, allowing the uncooked liquid to flow underneath. Cook until eggs are set. Spoon half of the reserved vegetables over one side of eggs; fold omelet over filling. Top with 2 slices of gouda. Remove from heat. Cover and let stand for 1-2 minutes or until cheese is melted. Season with salt and pepper to taste. Repeat with remaining ingredients. 


Recipe Tip: Substitute shitake or portobello mushrooms if morels are unavailable.


*Note: Total carbs per serving: 6 g.


Ingredients









Cooking Instructions

1

Whisk the eggs and crème fraîche in a medium bowl.


2

Sauté the mushrooms in 2 teaspoons canola oil in an 8-inch nonstick skillet until until tender. Transfer to a medium bowl with a slotted spoon. Sauté asparagus in the remaining oil in the same skillet until tender. Add to bowl. Season with salt and pepper to taste; toss. Set aside.


3

Melt 1 teaspoon of the butter in the same skillet over medium heat; add half of the egg mixture. Lift egdes, as eggs set, allowing the uncooked liquid to flow underneath. Cook until eggs are set. Spoon half of the reserved vegetables over one side of eggs; fold omelet over filling. Top with 2 slices of gouda. Remove from heat. Cover and let stand for 1-2 minutes or until cheese is melted. Season with salt and pepper to taste. Repeat with remaining ingredients. 


Recipe Tip: Substitute shitake or portobello mushrooms if morels are unavailable.


*Note: Total carbs per serving: 6 g.


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