Asparagus Omelet
1/2 lb Asparagus, trimmed 2 tb Butter Small clove garlic,minced 1/2 lb Mushrooms, sliced 4 x Eggs, lightly beaten 2 tb Milk 1/2 ts Salt 1/4 ts Crushed dried basil or 3/4 ts Minced ...
Ingredients
- 1/2lbasparagus, trimmed
- 2tbsp butter
- 4eggs, lightly beaten
- 2tbsp milk
- 1/2tsp salt
- 1/4tsp crushed dried basil or
- 3/4tsp minced fresh basil.
- 1ds freshly ground black pepper
Directions
- 1
1/2 lb Asparagus, trimmed 2 tb Butter Small clove garlic,minced 1/2 lb Mushrooms, sliced 4 x Eggs, lightly beaten 2 tb Milk 1/2 ts Salt 1/4
- 2
1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces
- 3
cook in boiling salted water until tender, about 2 to 4 minutes
- 4
Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining
- 5
saute garlic and mushrooms until done and moisture has evaporated
- 6
Remove from pan
- 7
keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper
- 8
Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly