Asparagus and Mushroom Omelets

Weekend breakfasts are the best. You may have noticed that we have been eating an insane amount of pasta lately. For that reason, my married man asked for no-carb breakfasts over the weekend. He suggested asparagus omelets and I decided to add together some sautéed mushrooms and cream cheese. These asparagus and mushroom omelets only took about 20 minutes to set up and they were a great way to kick off our Sunday.

Serves two:
Yous will need:
1/2 cup chopped Asparagus
1 tablespoon Olive Oil
1/2 cup sliced Mushrooms
Table salt and Pepper
5 Eggs
three tablespoons Cream Cheese
ane tablespoon Parmesan
ii teaspoons Butter
2 Omelet Pans

Pace 1:

Bring a small  pot of h2o to a boil. Add the asparagus. Cook for 4 minutes, and drain.

Pace two:

Rut the olive oil in a big skillet. Once hot add the mushrooms. Generously add common salt and pepper. Saute the mushrooms until browned, this will take about six minutes.

Step 3:

Whisk the eggs together. Melt 1 teaspoon butter in each of the omelet pans over medium rut. Divide the eggs and pour into the hot pans. Allow eggs cook for about 2 minutes. The bottom of the omelet should be cooked, and the peak will yet be raw. Utilize a spatula to lift the edges of the omelet; the raw egg volition run downward to the bottom of the pan. Go along lifting the edges of the omelet and letting the raw egg move to the bottom of the pan. Permit cook for another infinitesimal, or until slightly browned.

Stride three:

Flip the omelets. And so spread the cream cheese, asparagus, mushrooms, and Parmesan over the top of the omelets. Encompass the pan and melt for omelets for 2 minutes.

Stride 4:

Check to make sure that the bottom of the omelets are slightly browned, otherwise continue cooking the omelets until they are. Fold the omelets in half and serve.

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Source: https://thekittchen.com/asparagus-mushroom-omelet/