Asparagus, Mushroom, and Gruyere Omelet

Asparagus is an excellent source of vitamin C and folate and is a good source of vitamin A, according to the USDA.

Makes 2 Omelets

Created by: Monica Bhide

Food stylist: Sandy Krogh

• 1 tablespoon olive oil or butter
• 2 shallots, peeled and sliced
• 1/2 pound asparagus, trimmed, steamed, and cut into small pieces
• 1/4 pound small mushrooms, sliced
• 1 small tomato, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

• 4 large eggs
• Cooking spray or 4 teaspoons butter
• 1/2 cup shredded Gruyere cheese
• 2 tablespoons finely chopped fresh parsley

• 1. In a medium skillet, heat the oil or butter over medium heat. Cook shallots until they start to color.
• 2. Add the asparagus, mushrooms, and tomato. Cook for an additional 2-3 minutes.
• 3. Season with salt and pepper.
• 4. Remove from heat and set aside.
• 5. Break the eggs into two small bowls (two per bowl). Whisk the eggs and set aside.
• 6. Coat a nonstick 8-inch skillet with cooking spray or melt 1 teaspoon of butter over medium heat.
• 7. Pour in 1 bowl of eggs and cook until the bottom of the eggs set.
• 8. Spread half the asparagus mixture over the eggs and sprinkle half of the grated cheese and half of the parsley on top.
• 9. Fold over the omelet and slide onto a warmed plate.
• 10. Repeat for the second omelet.

Nutrients per serving:
Calories: 409
Fat: 26g
Cholesterol: 454mg
Carbohydrate: 20g
Sodium: 846mg
Protein: 28g
Total dietary fiber: 3g

March 2008

Photographer: Steve Anderson

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