Open Faced Asparagus Omelet

Ingredients

2 tablespoons butter

2 tablespoons lite olive oil

3 cups sliced mushrooms

2 cloves garlic, minced

8 eggs, beaten

1/2 cup milk

2 tablespoons flour

6 tablespoons sour cream(or whipped 2 % cottage cheese)

1/3 cup fresh parsley, chopped

salt

pepper

16 fresh asparagus spears, steamed ala dente(they should just be heated through not cooked)

1 cup grated mozzarella cheese

1/4 cup grated parmesan cheese(pure)

Food Network Canada

View Full Recipe