This Asparagus Omelet recipe makes two servings.
What You Need
• 1/2 pound asparagus, trimmed
• 2 tablespoons butter
• 1 small clove garlic, minced
• 1/2 pound mushrooms, sliced
• 4 eggs, lightly beaten
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon crushed dried basil
• Dash freshly ground black pepper
What To Do
1. Cut asparagus into 1-inch pieces; cook in boiling, salted water until
tender, about 2-4 minutes. Drain thoroughly.
2. Melt 1 tablespoon butter in 8-inch skillet with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.
3. In a small bowl, combine eggs, milk, salt, basil and pepper.
4. 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.
5. 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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