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Breakfast & Brunch

Spring Omelet with Asparagus and Garlic

2 -3 large eggs
1tbsp water
fresh ground black pepper
4 asparagus spears, lightly steamed
½ cup cremini mushroom, sliced and lightly sautéed
2 tbsp Mushroom and Sage Olive Oil
14 cup shredded aged cheddar
Chopped fresh parsley, thyme and basil


Heat medium skillet over medium-high heat for a minute or two, until hot.  Reduce heat to medium and add Mushroom Sage Olive Oil.

Whisk together the eggs with the water and the pepper.  Pour the egg mixture all at once into the pan.

Place the asparagus in one layer over the eggs, and place the sliced   mushrooms down the center, sprinkle evenly with part of the fresh herb mixture.

Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.

Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set and fold omelet in half. Garnish with the extra fresh herbs

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