I love to make omelets because they are quick, simple, and you can put whatever you are craving inside. I like my omelets with one egg because I love the really thin egg layer; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I was craving an omelet for breakfast recently so I went in search of ingredients. I found some asparagus, mushrooms, onions, and extra sharp cheddar in the refrigerator that I thought would make a delicious omelet… I was right! It took minutes to make but tasted like a fancy gourmet omelet – I love that!Caramelized Mushroom, Onion, Asparagus Omelet with Extra Sharp White Cheddar: Recipe and photos by For the Love of Cooking.net
- 1-2 tsp olive oil
- 1/4 sweet yellow onion, diced
- 5-6 mushrooms, sliced
- 1-2 eggs (I used one for mine)
- 1 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- 5-6 spears of asparagus
- Extra sharp white cheddar cheese, shredded
Heat the olive oil in a non-stick skillet over medium heat. Add the onions and mushrooms once the pan is hot. Cook, stirring occasionally, for 4-5 minutes until tender. Add the asparagus spears to the skillet and continue cooking for 4-5 minutes until the mushrooms and onions are caramelized and the asparagus is tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.
Once your egg is starting to set, spoon on the mushroom, onion, and asparagus filling then top with the shredded cheese.
Click here for a printable version of this recipe – For the Love of Cooking.net