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Name: Asparagus Omelet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Butter; 1/2 lb Mushrooms, sliced; 4 x Eggs, lightly beaten; 2 tb milk; 1/2 lb Asparagus, trimmed; Small clove garlic,minced; 1/2 ts Salt; 3/4 ts Minced fresh basil..........; 1/4 ts Crushed dried basil or; 1 ds Black Pepper freshly ground

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INGREDIENTS

2 tb Butter
1/2 lb Mushrooms, sliced
4 x Eggs, lightly beaten
2 tb milk
1/2 lb Asparagus, trimmed
Small clove garlic,minced
1/2 ts Salt
3/4 ts Minced fresh basil..........
1/4 ts Crushed dried basil or
1 ds Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 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

NOTES

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Asparagus Omelet

2 tb Butter
1/2 lb Mushrooms, sliced
4 x Eggs, lightly beaten
2 tb milk
1/2 lb Asparagus, trimmed
 Small clove garlic,minced
1/2 ts Salt
3/4 ts Minced fresh basil..........
1/4 ts Crushed dried basil or
1 ds Black Pepper freshly ground

Cut asparagus in 1 inch pieces; cook in boiling salted water until  tender, about 2 to 4 minutes.   Drain thoroughly.       Melt 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

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 2 Servings

Calories: 136
Calories from Fat: 108 (79%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.6g
Cholesterol 30.8mg		9 %
Sodium 565.9mg		20 %
Potassium 174.9mg		5 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 3.8g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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