Asparagus Omelet

Title: Asparagus Omelet

Categories: Cheese/eggs, Vegetables

Yield: 2 servings

1/2 lb Asparagus, trimmed

2 tb Milk

2 tb 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

2 to 4 minutes. Drain thoroughly.

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 --