Asparagus Omelet

Ingredients

• Servings: 2
• 1/2 lb thin asparagus, trimmed
• 2 tablespoons butter, divided
• 1 clove garlic, minced
• 1/2 lb mushroom, sliced
• 4 eggs, lightly beaten
• 2 tablespoons milk
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
• 1 dash freshly ground black pepper, to taste

Recipe

• 1 cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
• 2 drain thoroughly.
• 3 melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
• 4 remove from pan and keep warm.
• 5 in a small bowl, combine eggs, milk, salt, basil, and pepper.
• 6 melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
• 7 when hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
• 8 tip pan so eggs coat skillet evenly.
• 9 as eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
• 10 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.
• 11 serve immediately.
• 12 also good sprinkled with a bit of grated parmesan.