Asparagus Mushroom Omelette

PREP TIME: 10min

COOK TIME: 15min SERVES: 4

INGREDIENTS:

  • 8 Asparagus spears, stems peeled

  • 200g mushrooms, sliced

  • ½ red onion, sliced

  • 4 tbsp Goats cheese

  • 4 sprigs fresh basil

  • Spray oil

  • 4 eggs,

  • ½ cup milk

  • 1 tbsp butter

  • ½ tsp salt

  • ¼ tsp ground pepper


METHOD:

  • Step 1: Spray a large frying pan with spray oil and heat pan over low heat.

  • Step 2: Add asparagus spears, mushrooms and red onion to the pan. Saute` together for 5 minutes.

  • Step 3: Meanwhile, beat eggs, milk, butter, salt and pepper in a mixing bowl.

  • Step 4: Add egg mixture to the fry pan and continue to cook omelette over heat for a further 5 minutes.

  • Step 5: Set oven grill to medium heat. Remove pan off stove top and place pan under grill. Cook omelette under grill for a further 3 minutes or until golden.

  • Step 6: Serve Omelette with dolloped goats cheese and fresh basil leaves.


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