Spring Asparagus & Wild Mushroom Omelette

HomeClinics & ProgramsELLICSR KitchenSpring Asparagus & Wild Mushroom Omelette

Skill Level	Easy

Preparation Time	5 minutes	Total Time	10 minutes
Servings	2	Cost Per Serving	$1.25

3	Eggs
4	Asparagus Spears, ends removed and roughly chopped
1/4 cup	Mixed Mushrooms (Cremini or Shiitake, use your favourite mushrooms), thinly sliced
1 tsp + 1 tsp	Olive Oil
1 tsp	Lemon Juice
1 tbsp	Chives or Thyme, finely chopped
2 tbsp	Gruyere or Pecorino Cheese
To taste	Sea Salt and Freshly Ground Black Pepper

Place a medium nonstick or cast iron pan (about 6 to 7 inches) over medium heat.
Add the asparagus and mushrooms. Stir and cook in the pan for about 3 minutes. Add one tsp olive oil, salt, pepper and lemon juice. Stir and cook for another minute. Remove asparagus and mushrooms from the pan and put onto a plate.
Place pan back over heat, turn heat down to medium low and add one tsp olive oil.
Crack and whisk two eggs in a bowl, season with salt and pepper and pour into pan.
Gently stir through the eggs with your spatula, making sure that eggs are evenly distributed and that you fill in any gaps.
Once the eggs start to cook, stop stirring them.
Let the eggs cook for about another minute. Once they begin to look almost dry on top add the cheese.
Use your spatula to gently dislodge the eggs from the side of the pan. Add about half of your asparagus and mushrooms onto half of the exposed surface of the eggs. Slide the spatula underneath one side of the eggs and gently flip over onto the asparagus and mushrooms.
Place remaining asparagus and mushrooms on top and garnish with some chives or thyme.

PDF link to nutrition facts table for Spring Asparagus & Wild Mushroom Omelette

You may have heard that we don’t get enough Vitamin D (also known as the “sunshine vitamin”) in the winter months. This is because in the winter there is less sun and we are more covered up. Since our bodies only make Vitamin D when our skin is exposed to sunlight, the lack of sun means we make less Vitamin D. Just a few minutes a day of sun exposure can contribute to your Vitamin D needs. If you will be out in the sun for more than a few minutes, make sure to use sunscreen to protect yourself from skin cancer and sunburns.
Mushrooms are the only plant source of Vitamin D. A 100g serving (about 1/2 cup) of cooked white button mushrooms contains 8 IU or 1% of what most people need in a day, and 100g of cooked shitake mushrooms contains 20 IU or 4%.
Researchers in Guelph are trying to grow mushrooms that could provide 100% of your daily needs per serving, but these mushrooms are not yet available in grocery stores.