This Simple Spring Veggie Omelet is made with fresh spring vegetables including radishes, asparagus and mushrooms. It's a great way pack a bunch of healthy ingredients into one super nutritious and easy to make meal! Perfect for breakfast, lunch or dinner!
Spring Veggie Omelet Ingredients
These are the few simple ingredients you'll need to make this omelette:
- eggs
- asparagus
- radishes
- white button or shiitake mushroom (any variety of mushroom will work)
- butter
- scallions
- fresh herbs (thyme, chives, parsley, tarragon)
- crumbled feta
Tips To Making The Perfect Omelet
- First, use the correct size pan for the amount of eggs you are making. For a 3 egg omelet the ideal size is an 8 inch pan.
- Second, you must use a really good non-stick fry pan! Use butter or non-stick cooking spray to ensure the eggs do not stick.
- Heat the eggs slowly over low to medium heat, rather than quickly on high heat.
- Third, don't overcook the eggs! Nothing is worse than a dried out omelet! Once the eggs sets along the side and bottom of the pan and slightly gooey in the center you know you're ready to flip!
- And finally, use the freshest ingredients you can find to make a killer tasting omelet!
Omelet Substitutions and Variations
- You can change up the vegetables based on the season. I love using zucchini and tomatoes in the summer and kale or spinach in winter months.
- Add texture by using a combination of crunchy and soft ingredients. For instance, mushrooms and radishes have contrasting texture profiles making the omelet more interesting.
- If you don't like feta cheese, you can use goat or cheddar. Or keep it dairy free by omitting the cheese all together.
- Herbs like chives and scallions add a delicious garlicky flavor, while thyme and tarragon give a more lemony, fresh vibe.
How To Serve
This omelet is filling just as is. But if you wanted to make it even more enjoyable, here are some suggestions:
- Serve it with a side salad
- Scoop it up with some sourdough bread
- Enjoy it with a cup of your favorite soup
More recipes like this:
Asparagus and Shallot Frittata
Simple Spring Veggie Omelet
Ingredients
- 3 eggs whisked
- ½ bundle of asparagus use only the softer top half sliced into 2 inches pieces
- 4-5 white mushrooms sliced
- 2 small radishes sliced
- 1 scallion sliced green and white parts
- crumbled feta
- butter unsalted
- fresh thyme
- parsely
- coarse salt
- pepper
Instructions
- Heat a non stick fry pan with a pat of butter on medium heat.
- Sauté the asparagus and mushrooms with a pinch of salt, until mushrooms are golden and asparagus is tender.
- Remove veggies from pan and set aside in a bowl.
- Melt another pat of butter in pan on low to medium heat.
- Whisk the eggs in a small bowl, add a pinch of salt.
- Turn the heat down to low and pour eggs into pan.
- Allow the omelet to set (this will take about 2 minutes or so). Then add the veggies to one side of the omelette. Once the eggs look nearly cooked but still have a gooey center, use a rubber spatula to fold in half and cook for another minute or so.
- Slide the omelet onto a plate and top with radishes, scallions, feta and herbs.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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