Monday, July 29, 2013

Asparagus and mushrooms omelet

Simple and easy breakfast with fresh asparagus from a garden and baby bella mushrooms


Ingredients :
- 2 large eggs
- 1 teaspoon butter
- pinch of salt and black pepper
- 5 stalk asparagus / trim
- baby bella mushrooms
- 1 teaspoon butter
- 2 tablespoon shredded cheddar cheese

Direction :
Heat a teaspoon butter in  a small non stick skillet
Whisk egg add salt and pepper
pour egg mixture into skillet
add asparagus,mushrooms, spread egg mixture and cook evenly
add cheese on top until melted
ready to serve

4 comments:

Navaneetham Krishnan said...

This dish can surely I can try. I will use the mushrooms I have and surprisingly I have everything else, also the cheese.

Breakfast is too much of a rush for me and it will be during the weekend to be stuffed into bread slices. My other loves bread and such wonderfully egg fried with mushrooms.

Angie Schneider said...

This will make a great DINNER for me.

Elisabeth Foodandthrift said...

Ridwan, such a pretty design with the mushrooms and asparagus stems on the omelet. I would love it for breakfast, lunch, or dinner!

Ramona W said...

This kind of dish is worthy of breakfast, lunch of dinner. It's a real winner. :)