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Mushroom and asparagus omelette recipe

Mushroom and asparagus omelette

For a quick and easy hot breakfast try this vegetarian mushroom and asparagus omelette.

10 Ingredients

– 1 tbsp olive oil

– 400g Swiss brown mushrooms, halved

– 1 red onion, halved, thinly sliced

– 2 garlic cloves, crushed

– 2 bunches of asparagus, trimmed, halved

– 100g snow pea sprouts, trimmed

– 6 eggs

– 2 egg whites

– 1 bunch of fresh chives, chopped

– 30g (1/3 cup) finely grated pecorino or parmesan

3 Method / Steps

Step 1

Heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 2-3 minutes or until browned. Stir in onion and garlic and cook for 1 minute or until aromatic. Add asparagus and cook for 1-2 minutes until tender-crisp. Stir through sprouts until just wilted. Remove pan from heat, set aside and keep warm.

Step 2

Whisk eggs, egg whites and 2 tbs water in a large bowl. Season well. Spray a small 24cm non-stick frying pan with oil. Heat over medium-high heat. Pour in a quarter of the egg mixture and swirl to coat base. Cook omelette for 1-3 minutes or until just set. Carefully slide onto a plate. Repeat with the remaining egg mixture to make 4 omelettes.

Step 3

Top each omelette with the mushroom mixture, chives and cheese. Season with freshly ground pepper and serve immediately.

source – cooking365coza

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