MykoWeb Mushroom Blog

Morel & Asparagus Omelet

Posted on 16 May 2009 by Michael Wood

Last weekend we spent a short time collecting morels in El Dorado County with our good friend Bob Mackler.  A few pounds of morels were plenty for us to have morels prepared one way or another for most of a week. This morning I made an omelet with the last of the fresh morels collected last weekend.


  • 3 eggs
  • 3 T cream
  • chopped morels
  • asparagus, sliced
  • grated cheese
  • butter
  • salt & pepper

Sauté the morels in butter until soft. Add the asparagus and cook until done. Salt this mixture to taste. There should be a slight caramelization of the morels when done. Remove from heat.

Beat your eggs lightly with the cream, salt & pepper to taste. Cook your omelet adding the morel and asparagus mixture, plus the cheese while the eggs are still a little runny…don’t overcook the omelet!!! I used a good quality Cotija, but a Parmigiano-Reggiano or Pecorino would be great also. Don’t use too much cheese, the morels and asparagus are the stars here.

The morels and asparagus are a great spring combination…you will love this omelet! Morels and fresh fava beans are also a classic combination and make great omelets and many other dishes.

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