Skip to Content

Asparagus Mushroom Omelete

Spring is finally here and it’s time to use some fresh vegetables in this asparagus and mushroom omelete. 


After the long day that began very early, we both wanted something light for dinner, but we were so hungry that we gave Atlas’ food bowl some longing glances. 

What is quicker than eggs and vegetables for dinner? Ordering take-out might be quick, but it won’t be near as healthy as this Asparagus Mushroom Omelet. What I love about these is you can use so many different foods in an omelete. Use whatever you have in the fridge and quickly stir-fry them. I often use broccoli, zucchini, peppers, shredded potatoes. 

For a breakfast variation, use cooked bacon or sausage with the vegetables. Add some pepper jack cheese and enjoy that pan of goodness. 

The secret to a good flip that doesn’t break is to poke the eggs and stir a little circle all around the pan. This allows the eggs to drain in the bottom and firm up quickly instead of one thick sheet of firm eggs. 

I started with a pan of vegetables. Quick stir fry in a little oil. Remove the vegetables to a plate and set aside.


Wipe the pan clean. Heat up 1/2 Tablespoon oil or butter on low. If the heat is too high, the eggs will scorch. 

Pour in eggs. Using a rubber spatula, poke and stir lightly the eggs, and then leave them alone. 

See directions. Add vegetables to one side of the eggs.

skillet with open omelete with asparagus and mushrooms

Add cheese. Flop the other side over. Remove to plate and garnish with green things like chives or parsley.

Repeat for the 2nd omelete.

skillet with folded asparagus mushroom omelete

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.

White plate with folded omelete

White plate with folded omelete made with asparagus and mushrooms.

Asparagus and Mushroom Omelete

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 Tablespoon olive oil or butter, divided.
  • 1/2 cup chopped asparagus.
  • 1/2 cup chopped onions.
  • 1/2 cup sliced mushrooms
  • 5 eggs
  • 2 Tablespoons milk.
  • Salt and pepper as needed.


  1. Sauté vegetables over medium heat in 1 Tablespoon of olive oil.
  2. Remove vegetables when done. Wipe pan of any leftover crumbs. Spray with oil spritzer.
  3. In bowl, whisk 5 eggs with 2 Tablespoons milk and add salt and pepper as desired.
  4. Heat pan to medium. Pour HALF of the eggs into pan.
  5. 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.
  6. Add HALF of the vegetables to one side of the fully set eggs.
  7. Sprinkle with cheddar cheese.
  8. Gently run a spatula or flexible spoon under the edge of the other side. Flip over.
  9. Let cheese melt about two minutes. Slide from pan onto a plate.
  10. Repeat for second omelet.


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.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 481mgSodium: 388mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 19g

Skip to Recipe