1/2 lb asparagus, trimmed
2 tbsp butter
1 small clove garlic,minced
1/2 lb mushrooms, sliced
4 eggs, lightly beaten
2 tbsp milk
1/2 tsp salt
1/4 tsp crushed dried basil or
3/4 tsp minced fresh basil..........
1 dash freshly ground black pepper
A Recipe for
Asparagus Omelet
The way you cut your meat reflects the way you live. |
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Food is an important part of a balanced diet. |
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This Recipe for Asparagus Omelet is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Asparagus Omelet from the recipe cookbook of Recipes-to-go (Meal)
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
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Food is an important part of a balanced diet. |
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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
Serves: 2
Asparagus Omelet Recipe brought to you by Recipes To-Go