Asparagus Omelet

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Simple and delicious!!

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Steps

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Cut trimmed asparagus in 1 inch pieces.

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Cook in boiling salted water until tender , about 4 minutes.

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Drain thoroughly.

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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.

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Remove from pan and keep warm.

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In a small bowl , combine eggs , milk , salt , basil , and pepper.

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Melt remaining butter in skillet until foamy , swirling it around pan to coat evenly.

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When hot enough that a drop of water sizzles when dropped in , pour in egg mixture.

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As eggs cook , periodically lift up cooked edges , tilt pan and let uncooked egg run underneath.

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When eggs are cooked , but surface is still shiny , place asparagus and mushrooms on one side.

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Slide out of pan , folding side without vegetables over top.

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Serve immediately.

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Also good sprinkled with a bit of grated parmesan.

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Ingredients

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asparagus, butter, garlic, mushroom, eggs, milk, salt, dried basil, black pepper