A mushroom & asparagus omelette served on a plate.

Serves: 4

Prep & Cooking Time: 20 minutes

Nutrition Information Per Serve:

  • Calories 257
  • Protein 20g
  • Fat Total 16g (Saturated Fat 4g)
  • Carbs Total 5g


  • 1 tablespoon olive oil
  • 400g Swiss brown mushrooms, halved
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 bunches of asparagus, trimmed, halved
  • 100g snow pea sprouts, trimmed
  • 6 eggs
  • 2 egg whites
  • 1 bunch fresh chives, chopped
  • 30g (1/3 cup) finely grated pecorino or parmesan


  1. Heat oil in a large non-stick frying pan over medium-high heat. Add mushroom and cook, stirring, for 2-3 minutes or until browned.
  2. Stir in onion and garlic and cook for 1 minute or until aromatic.
  3. Add asparagus and cook for 1-2 minutes until tender crisp.
  4. Stir through sprouts until just wilted. Remove pan from heat, set aside and keep warm.
  5. Whisk eggs, egg whites and 2 tablespoons of water in a large bowl. Season well. Spray a small 24cm non-stick frying pan with oil. Heat over medium-high heat. 
  6. Pour in a quarter of the egg mixture and swirl to coat base. Cook omelette for 1-3 minutes or until just set. 
  7. Carefully slide onto a plate. Repeat with remaining egg mixture to make 4 omelettes.
  8. Top each omelette with the mushroom mixture, chives and cheese. Season with freshly ground pepper and serve immediately.