Asparagus Omelet


An elegant omelet filled with tender steamed asparagus and sautéed mushrooms, this earthy dish makes a light lunch, a brunch 'specialty' or an early evening supper with a crisp salad and some wheat rolls. Asparagus Omelet 1/2 pound asparagus, trimmed 2 tablespoons butter 1 clove garlic, minced 3 cups sliced mushrooms 4 large eggs 2 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon crushed dried basil 1/8 teaspoon ground black pepper


Cut Asparagus Into 1-inch Pieces. Cook In Boiling Water Until Tender ( 2 To 4 Minutes); Drain Thoroughly. Melt Half Of The Butter In A Medium Skillet Over Medium-high Heat. Sauté Garlic And Mushrooms Until Soft, About 2 Min

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