Weekend breakfasts are the best. You may have noticed that we have been eating an insane amount of pasta lately. For that reason, my husband asked for no-carb breakfasts over the weekend. He suggested asparagus omelets and I decided to add some sautéed mushrooms and cream cheese. These asparagus and mushroom omelets only took about 20 minutes to prepare and they were a great way to kick off our Sunday.
You will need:
1/2 cup chopped Asparagus
1 tablespoon Olive Oil
1/2 cup sliced Mushrooms
Salt and Pepper
3 tablespoons Cream Cheese
1 tablespoon Parmesan
2 teaspoons Butter
2 Omelet Pans
Bring a small pot of water to a boil. Add the asparagus. Cook for 4 minutes, and drain.
Heat the olive oil in a large skillet. Once hot add the mushrooms. Generously add salt and pepper. Saute the mushrooms until browned, this will take about 6 minutes.
Whisk the eggs together. Melt 1 teaspoon butter in each of the omelet pans over medium heat. Divide the eggs and pour into the hot pans. Let eggs cook for about 2 minutes. The bottom of the omelet should be cooked, and the top will still be raw. Use a spatula to lift the edges of the omelet; the raw egg will run down to the bottom of the pan. Continue lifting the edges of the omelet and letting the raw egg move to the bottom of the pan. Let cook for another minute, or until slightly browned.
Flip the omelets. Then spread the cream cheese, asparagus, mushrooms, and Parmesan over the top of the omelets. Cover the pan and cook for omelets for 2 minutes.
Check to make sure that the bottom of the omelets are slightly browned, otherwise continue cooking the omelets until they are. Fold the omelets in half and serve.