Asparagus Omelet

Asparagus Omelet Recipe

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1/2 lb
asparagus, trimmed
2 Tbsp
1 small
clove garlic, minced
1/2 lb
mushrooms, sliced
eggs, lightly beaten
2 Tbsp
1/2 tsp
1/4 tsp
crushed dried basil or 3/4 teaspoons minced fresh basil
freshly ground black pepper

How to Make Asparagus Omelet


  • 1Cut asparagus in 1 inch pieces. Cook in boiling salted water until tender, about 2 to 4 minutes.
  • 2Drain thoroughly.
  • 3Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated.
  • 4Remove from pan; keep warm.
  • 5In a small bowl, combine eggs, milk, salt, basil and pepper.
  • 6Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly.
  • 7When hot enough that a drop of water sizzles when dropped in, pour in egg mixture.
  • 8Tip pan so eggs coat skillet evenly.
  • 9As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
  • 10When 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.
  • 11Serve immediately.

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About Asparagus Omelet

Course/Dish: Eggs
Other Tag: Quick & Easy

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