Asparagus Omelet
For 2 servings:Ingredients for Asparagus Omelet:
- 1/2 lb Asparagus, trimmed 2 tb Milk
- 2 Tbs Butter 1/2 ts Salt
- 1 x Small clove garlic,minced 1/4 ts Crushed dried basil or
- 1/2 lb Mushrooms, sliced 3/4 ts Minced fresh basil..........
- 4 x Eggs, lightly beaten 1 ds Freshly ground black pepper
- Cut asparagus in 1 inch pieces cook in boiling salted water until
- Melt 1 T butter in 8 inch skillet, preferably one with non-stick
- In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
Directions for: Asparagus Omelet
- tender, about 2 to 4 minutes.
- Drain thoroughly.
- lining saute garlic and mushrooms until done and moisture has evaporated.
- Remove from pan keep warm.
- 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.
Category recipe Cheese/eggs, Vegetables
