Asparagus Omelet
A colorful addition to any breakfast table and perfect for anyone following a low-carb plan.
INGREDIENTS:
1/2 lb asparagus
2 tbs butter
1 clove garlic
1/2 lb mushrooms
4 large eggs
2 tbs milk
1/4 tsp salt
1/4 tsp dried basil
1 dash black pepper
1. Trim asparagus and cut into 1 inch pieces. Cook in boiling salted water until tender, about 4 minutes.
2. Meanwhile clean mushrooms and slice. Mince garlic. After asparagus is cooked, drain and remove from heat.
3. Melt 1 tbs butter in skillet, 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. Serve immediately.
Prep: 10 minutes
Cook: 10 minutes
Serves: 2