Mushroom and Asparagus Baked Omelet


These omelets are so easy to make and very versitile. They make a nice brunch or a light dinner. I used two frying pans to make each individual omelets but one frying pan will do as you will be popping them into a hot oven to heat up again after you stuff them with all the goodies. Just make sure the frying pan you use is not too small other wise the omelet will be too thick. It should almost be as thin as a crepe.

In our house we have many different ways of eating. I am primarily vegetarian but I do eat fish (pescatarian), hubby is Type 1.5 diabetic (low carb), daughter will eat almost anything and my son lives primarily off Kraft Dinner, Nutella and Corn Pops. With this in mind it can make dinners a bit of a roller coaster ride but making the omelet this way made it easy to add and omit ingredients to please everyone.

5.2g net carbs, 33.4g protein and 12 Weight Watchers points.



Mushroom and Asparagus Baked Omelet Recipe

By kimmy Published: August 24, 2015

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

Calories: 426 | Fat: 30.9g | Protein: 33.4g | Carbs: 5.9g | Fibre: 0.7g | WW Points: 12



  1. In a small bowl crack 3 eggs, add parmesan and beat well.
  2. Heat 1/2 tbsp the butter in a medium frying pan and pour the eggs into the hot pan making sure they cover the bottom of the entire pan. They will be very thin. Cover and cook till firm.
  3. Pour thin omelet onto a plate and set aside. Repeat with the remaining eggs.
  4. In the same frying pan heat the remaining 1/2 tbsp of butter. Fry mushrooms till all water from the mushrooms has evaporated and the mushrooms are nicely browned. Throw in the chopped corriander and saute till wilted.
  5. On each thin omelet spread half the ricotta, salsa, 6 steamed asparagus spears, mushroom mixture and salt and pepper to taste.
  6. Fold edges over middle and place omelets on a cookie sheet lined with parchment paper.
  7. Bake in a preheated 350 deg oven for 15 minutes till heated through.
  8. Serve hot with a lovely mango salsa and a few squirts of hot sauce.
By |2015-08-24T02:31:43+00:00August 24th, 2015|Breakfast, Dinner, Low Carb, Recipes, Vegetarian, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.