Ingredients
-
1/2
-
2
-
1
-
1/2
-
4
-
2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Asparagus Omelet,Simple and delicious!,I really enjoyed this. For one serve I halved the eggs and milk, used a small clove of garlic, four asparagus spears, two mushroom caps and six basil leaves. Rather than boil the asparagus I sauted it in a non-stick pan, along with the mushrooms, for about five minutes – my asparagus was quite thick. I then wiped out the pan and made the omelet, adding the ingredients as specified. I only just noticed parmesan can be added. I’ll make it again soon with parmesan, and will update my review.,excellent! i threw in a slice of provolone cheese and instead of basil, used italian seasoning. served with bacon and called it a weeknight dinner. my husband raved!
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Steps
|
1
Done
|
Cut Trimmed Asparagus in 1 Inch Pieces; Cook in Boiling Salted Water Until Tender, About 4 Minutes. |
|
2
Done
|
Drain Thoroughly. |
|
3
Done
|
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. |
|
4
Done
|
Remove from Pan and Keep Warm. |
|
5
Done
|
in a Small Bowl, Combine Eggs, Milk, Salt, Basil, and Pepper. |
|
6
Done
|
Melt Remaining Butter in Skillet Until Foamy, Swirling It Around Pan to Coat Evenly. |
|
7
Done
|
When Hot Enough That a Drop of Water Sizzles When Dropped in, Pour in Egg Mixture. |
|
8
Done
|
Tip Pan So Eggs Coat Skillet Evenly. |
|
9
Done
|
as Eggs Cook, Periodically Lift Up Cooked Edges, Tilt Pan and Let Uncooked Egg Run Underneath. |
|
10
Done
|
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. |
