
NOTE: This fluffy egg dish is so light and tender with asparagus, green onions, mushrooms, spinach, and cherry tomatoes. Recipe can be doubled as many times as you like. Add or remove vegetables of your choice
Ingredients:
- Olive oil
- 1/4 cup asparagus tops, cut small
- 1/4 cup green onions, sliced small
- 1/4 cup sliced mushrooms
- few leaves baby spinach
- 1/4 cup cherry tomatoes, halved
- 3 large eggs, beaten fluffy
- 1 tablespoon milk
- Shredded Mozzarella cheese
- Ham Steak fried lightly
Cuisine: Italian
Yield: 1 large omelette
Rating:
Instructions:
- In medium pan, pour about 2 tablespoons olive oil. Add the asparagus tops, green onions, and mushrooms; Saute about 2 to 3 minutes until the vegetables are translucent. Turn heat off, and stir in spinach and tomatoes until limp, about 20 seconds.
- Crack the eggs in a bowl, and add milk. Beat eggs until fluffy. Pour eggs over the vegetables, and cook over low heat until eggs begin to set. Toss the eggs into the vegetables, and stir until fluffy. Serve on large plate with shredded Mozzarella cheese, and ham steak. Serves 1