asparagus omelet

How To Make asparagus omelet

• 1

  Cut asparagus in 1 inch pieces. Cook in boiling salted water until tender, about 2 to 4 minutes.
• 2

  Drain thoroughly.
• 3

  Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated.
• 4

  Remove from pan; 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.
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