*  Exported from  MasterCook  *
 
                              Asparagus Omelet
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Dairy                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         asparagus -- trimmed
    2      tablespoons   butter
 
 cl Garlic; minced 1/2 lb Mushrooms; sliced 4    Eggs; lightly beaten 2 tb Milk
 1/2 ts Salt 1/4 ts Dried basil; crushed OR 3/4 ts Fresh basil; minced 1 ds
 Freshly ground black pepper  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 From: File Edna (Fred’s)
 
 
 
 
 
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