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Elegant Asparagus and Mushroom Omelette with Truffle Oil
Elegant Asparagus and Mushroom Omelette with Truffle Oil

Elegant Asparagus and Mushroom Omelette with Truffle Oil
A sophisticated omelette featuring seasonal asparagus and mushrooms, elevated with a hint of truffle oil.
Elegant Asparagus and Mushroom Omelette with Truffle Oil
Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     asparagus
  • 100
    g
     mushroom
  • 5
    ml
     truffle oil
  • 10
    ml
     olive oil
  • 20
    g
     parmesan cheese
  • 5
    g
     chive
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Elegant Asparagus and Mushroom Omelette with Truffle Oil
Instructions:
  1. Whisk the eggs in a bowl until well combined.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add sliced mushrooms and asparagus, sauté for about 5 minutes until tender.
  4. Pour the eggs over the vegetables, tilting the pan to spread evenly.
  5. Cook for about 3 minutes until the edges start to set.
  6. Sprinkle grated parmesan cheese over the omelette.
  7. Fold the omelette in half and cook for another minute.
  8. Drizzle with truffle oil and garnish with chopped chives before serving.
Nutrition Per Serving 390 g Per 100g
Energy 373.3 kcal 96 kcal
Protein 32.1 g 8.2 g
Fibre 3.2 g 0.8 g
Salt 1 g 0.3 g
Sugar 5.5 g 1.4 g
Carbohydrates 9.5 g 2.4 g
Fat 24.2 g 6.2 g
Environmental Per Serving 390 g Per 100g
CO2 11.3 kg 2.9 kg
Water 462.2 l 118.5 l
  • 3
    item
     egg
  • 100
    g
     asparagus
  • 100
    g
     mushroom
  • 5
    ml
     truffle oil
  • 10
    ml
     olive oil
  • 20
    g
     parmesan cheese
  • 5
    g
     chive
1
Servings
0

Whisk the eggs in a bowl until well combined.

Heat olive oil in a non-stick pan over medium heat.

Add sliced mushrooms and asparagus, sauté for about 5 minutes until tender.

Pour the eggs over the vegetables, tilting the pan to spread evenly.

Cook for about 3 minutes until the edges start to set.

Sprinkle grated parmesan cheese over the omelette.

Fold the omelette in half and cook for another minute.

Drizzle with truffle oil and garnish with chopped chives before serving.

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