Asparagus and Mushroom Omelette

Asparagus and Mushroom Omelette

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.

4 servings
Preparation: 5 min.
Cooking: 10 min.
Oven temperature: 150 C / 300 F

4 teaspoons olive oil
100 g [3,5 oz] mushrooms, cleaned and
cut into thin slices, divided
5 eggs
1 level tbsp chopped chives
2 tablespoons cold water
freshly ground black pepper
100 g [3,5 oz] cooked, fresh asparagus, divided
1 large ripe tomato,
without skin and seeds, chopped


[1] Heat half the oil in a frying pan and sauté the mushrooms over high heat for 5 min., until light brown. Pick up mushroom slices and let them drain on kitchen paper.

[2] Whisk eggs lightly with the chives and water and sprinkle with pepper.

[3] Put half a teaspoon of oil in a small frying pan and add one fourth of the asparagus and one fourth of the mshrooms. Cook over medium heat about 1 min.

[4] Turn the heat to full strength, pour one fourth of the egg mixture over the asparagus and mushrooms. Stir with a fork for 30 sec. , then continue without stiring for another 30 sec. till the mixture begins to set.

[5] Fold the omelette twice with a spatula. Put it on a warm plate, cover and put the dish in the oven so to keep th omelet warm. Make three nore omelettes the same way. Garnish with tomato before serving.

Tip: You may use boiled, green beans, zucchini or broccoli when it is impossible to obtain fresh asparagus. Canned asparagus can also be used.