Spring Omelet
A light and fluffy spring omelet packed with fresh seasonal vegetables like asparagus, mushrooms, radishes, and fresh herbs. Perfect for a healthy breakfast, brunch, or light dinner.
Ingredients
- 3 large eggs
- 1/2 cup asparagus, trimmed and cut into 2-inch pieces
- 4-5 slices mushrooms, thinly sliced
- 2 radishes, thinly sliced
- 1 scallion scallion, sliced
- 1 tablespoon unsalted butter
- 1 tablespoon fresh herbs (parsley, chives, or thyme), chopped
- to taste salt and black pepper
- optional crumbled feta or goat cheese
Instructions
- Heat half the butter in a nonstick skillet over medium heat.
- Add asparagus and mushrooms and sauté until asparagus is tender and mushrooms are golden, about 3-4 minutes. Remove vegetables and set aside.
- In a mixing bowl, whisk eggs with a pinch of salt and pepper until smooth.
- Add remaining butter to the skillet and pour in the eggs. Tilt the pan to spread evenly and cook over medium-low heat until the bottom is set but the top is still slightly soft.
- Place sautéed vegetables, scallions, fresh herbs, and cheese (if using) on one half of the omelet.
- Carefully fold the omelet over the fillings and cook for another 30-60 seconds until heated through.
- Slide the omelet onto a plate and garnish with sliced radishes and extra herbs if desired. Serve immediately.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 16gFat: 18gSaturated Fat: 6gSodium: 220mgFiber: 1gSugar: 3g
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