Asparagus and Mushroom Omelette / Asparges- og Soppomelett
A vegetable omelette recipe found in “Sundt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.