Mushroom & Asparagus Omelette

A classic, with a healthy twist. And it only takes around 10 minutes to prepare! This is a perfect meal if you want to avoid carbs.

Mushroom & Asparagus Omelette: The Beginner's Cookbook recipe
Mushroom & Asparagus Omelette: The Beginner’s Cookbook recipe

What you need:

  • A knife and a chopping board
  • A pan with a lid
  • A small bowl to mix the eggs
  • A whisk (if you don’t have one, use a fork)

Ingredients for 2 persons:

  • 5 eggs
  • 5 mushrooms
  • Asparagus tips (around 9 or 100gr)
  • 1 onion
  • Parsley
  • A bit of butter
  • Salt & pepper

Before you start:

  • Mince the onion
  • Slice the mushrooms finely
  • Cut the asparagus tips in 3
  • Chop the parsley (not sure how to? Check this video)

Ready to go?

  • Over medium-high heat add a bit of butter in a pan. Add the minced onion for 3-4 minutes till it becomes transparent. Add the sliced mushrooms and cook for 5 more minutes till golden. Add the cut asparagus (and butter if needed), stir and put the lid on to cook for 5 minutes.
  • During that time, lightly whisk together the eggs in a bowl with some salt, pepper, and the minced parsley.
  • When the asparagus are cooked, remove the lid and add the egg mixture to the pan and swirl to coat the bottom of the pan. Cook for 3 minutes until the top is thickened and there is no more standing liquid (I like runny omelette, so depending on your taste, you may cook it for longer).
  • Using a spatula, cut it in half and serve in a plate.

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