Ingredients
-
2 - 3
-
1
-
1
-
1/8 - 1/4
-
3 - 4
-
1 - 2
-
2
-
1/4
-
1
-
-
-
-
-
-
Directions
Asparagus, Mushroom and Cheese Omelet With Herbs, Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did Tip: use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave , Tried it a couple days ago and ABOSOLUTELY LOVED IT!!!! It was great thank you for sharing BecR!!
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Steps
|
1
Done
|
Heat Medium Skillet Over Medium-High Heat For a Minute or Two, Until Hot. |
|
2
Done
|
Reduce Heat to Medium and Add the Butter, Swirling to Coat the Bottom of the Pan Evenly. |
|
3
Done
|
in a Small Bowl, Use a Fork to Whisk Together the Eggs With the Water and the Pepper. |
|
4
Done
|
When Butter Is Melted and Sizzling, Pour the Egg Mixture All at Once Into the Pan. |
|
5
Done
|
Place the Asparagus in One Layer Over the Eggs, and Place the Sliced Mushrooms Down the Center, Sprinkle Evenly With Thyme. |
|
6
Done
|
Reduce Heat to Low, Cover and Cook Over Low Heat For About 3 Minutes, Until Omelet Is Almost Completely Set. |
|
7
Done
|
Sprinkle Evenly With the Cheese, Cover Pan, and Continue to Cook Over Low Heat For Another Minute or Two, Until Cheese Is Melted and Omelet Is Set. |
|
8
Done
|
Off the Heat, and Use a Wide Spatula to Carefully Fold Omelet in Half. |
|
9
Done
|
Gently Slide Omelet Out of the Pan and Onto a Warmed Plate. Drizzle With Any Remaining Melted Butter in the Pan. |
|
10
Done
|
Garnish With a Sprig of Thyme. |
