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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