After the long day that began very early, we both wanted something light for dinner, but we were so hungry that we gave Frankie’s food bowl some longing glances. He hid under the bed for awhile. What is quicker than eggs and vegetables for dinner? Ordering take-out might be, but it won’t be near as healthy as this Asparagus Mushroom Omelet.
I started with a pan of vegetables. Quick stir fry in a little oil. Remove and clean pan.
Pour in eggs. Give a little poke and a stir. Add vegetables to eggs.
Add cheese. Flip over.
What you need to have ready: 10 in non-stick skillet. Spray oil. Nonstick spatula or spoon. Bowl and whisk for eggs. 2 plates for serving. 1 plate for reserved vegetables.
Servings: 2 omelets.
- Vegetables: onion, mushroom, asparagus. Total of 1.5 cups chopped.
- Sauté over medium heat in 1 Tablespoon of olive oil.
- Remove vegetables when done. Wipe pan of any leftover crumbs. Spray with oil spritzer.
- In bowl, whisk 5 eggs with 2 Tablespoons milk and add salt and pepper as desired.
- Heat pan to medium. Pour HALF of the eggs into pan. Using a wooden spoon or spatula, gently poke and stir eggs with short moves until they are beginning to set then leave alone to fully set. By poking or stirring, this allows the eggs to drain into bottom of pan. It also prevents that lovely splitting in half when you flip it. The poke and stir makes it more pliable and you get a smooth flip.
- Add HALF of the vegetables to one side of the fully set eggs.
- Sprinkle with cheddar cheese.
- Gently run a spatula or flexible spoon under the edge of the other side. Flip over.
- Let cheese melt about two minutes. Slide from pan onto a plate.
- Repeat for second omelets.