Mushroom Asparagus Omlete Recipe -- Mr Breakfast

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Mushroom Asparagus Omlete

(3 servings) Printable Version

6 large eggs
6 to 10 spears of asparagus
6 medium fresh mushrooms
1 Tablespoon grated fresh Parmesan cheese
1/2 Tablespoon olive oil
salt and pepper - to taste

Preheat the oven to 400 F (200 C). Place a cast iron skillet with 1/2 tbsp olive oil in the oven.

Cut off and discard the bottom tough part of the asparagus spears.

Cut remaining asparagus into 1-inch pieces.

Cook asparagus in boiling water with a little bit of salt.

Slice fresh mushrooms.

Whisk eggs, cheese, salt and pepper to blend well.

Add asparagus and mushrooms.

Remove the heated pan from the oven. Pour the egg mixture over in.

Put the pan back in the oven and cook for 10 min or until done.

Quick, easy and oh so yummy!

Mr Breakfast would like to thank nilesmainstreet for this recipe.

Recipe number 2630. Submitted 9/24/2009.