Skillet Meal
Roasted Asparagus and Mushroom Omelets
Ingredients
- ¾ lb asparagus, cut into 2-inch pieces
- 1 (8-oz) pkg sliced portobello mushrooms
- ¼ cup olive oil, divided
- ½ tsp garlic salt
- 12 large eggs
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 450°F. Combine asparagus, mushrooms, 2 Tbsp oil, and garlic salt on a rimmed baking sheet. Roast 10 to 12 minutes or until tender.
- Whisk eggs, salt, and pepper in a medium bowl.
- Heat ½ Tbsp oil in a small nonstick skillet over medium heat. Add one-fourth of eggs to skillet, tilting skillet to spread evenly. Cook 1 minute or until edges begin to set.
- Lift edges of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Cook 1 minute or until center is just set.
- Spread one-fourth of asparagus mixture in center of omelet. Loosen omelet with spatula; fold in half.
- Carefully slide omelet onto a plate. Repeat procedure with remaining oil, eggs, and asparagus mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
356
|
356
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 21 | 21 |
| Carb (g) | 5 | 5 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 610 | 610 |
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