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  Recipe Home » Cheese » Asparagus Omelet
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  Asparagus Omelet
  Category: Cheese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 288
Ingredients:
1/2 lb Asparagus, trimmed
2 tbsp Butter
Small clove garlic,minced
1/2 lb Mushrooms, sliced
4 each Eggs, lightly beaten
2 tbsp Milk
1/2 tsp Salt
1/4 tsp Crushed dried basil or
3/4 tsp Minced fresh basil..........
1 dash Freshly ground black pepper
Instructions:
Cut asparagus in 1 inch pieces; cook in boiling salted water until
tender, about 2 to 4 minutes.
Drain thoroughly.
Melt 1 T butter in 8 inch skillet, preferably one with non-stick
lining; saute garlic and mushrooms until done and moisture has
evaporated. Remove from pan; keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
remaining butter in skillet until foamy, swirling it around pan to
coat evenly. When hot enough that a drop of water sizzles when
dropped in, pour in egg mixture. Tip pan so eggs coat skillet
evenly. As eggs cook, periodically lift up cooked edges, tilt pan and
let uncooked egg run underneath.
When eggs are cooked, but surface is still shiny, place asparagus and
mushrooms on one side; slide out of pan, folding side without
vegetables over top.
Serve immediately
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