Asparagus Omelet

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 2

    • About This Recipe

    “Simple and delicious!”

    Ingredients

  • 1/2 lbthin asparagus, trimmed
  • 2tablespoonsbutter, divided
  • 1clovegarlic, minced
  • 1/2 lbmushroom, sliced
  • 4eggs, lightly beaten
  • 2tablespoonsmilk
  • 1/4 teaspoonsalt, to taste
  • 1/4 teaspoon dried basil, crushed or 1teaspoonminced fresh basil( fresh preferred)
  • 1dashfreshly ground black pepper, to taste

    • Directions

  • Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes.
  • Drain thoroughly.
  • Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated.
  • Remove from pan and 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.
  • Also good sprinkled with a bit of grated Parmesan.

    • Reviews

  • “I really enjoyed this.For one serve I halved the eggs and milk, used a small clove of garlic, four asparagus spears, two mushroom caps and six basil leaves.Rather than boil the asparagus I sauted it in a non-stick pan, along with the mushrooms, for about five minutes – my asparagus was quite thick.I then wiped out the pan and made the omelet, adding the ingredients as specified.I only just noticed parmesan can be added.I’ll make it again soon with parmesan, and will update my review.”

  • “excellent! i threw in a slice of provolone cheese and instead of basil, used italian seasoning.served with bacon and called it a weeknight dinner. my husband raved!”

  • “YUMMO!!My omelettes turn out more like scrambled eggs due to my impatience, nevertheless this was delicious.A quick, simple, tasty lunch :)”

  • “I used five eggs and less salt but more pepper. you have hit a homerun with this.”

  • “We really enjoyed this omelet, the taste was definately a 5, but sorry I had to give a 4 because I think for an omelet this size there was way too much filling, I had a hard time fliping it once it was filled. Perhaps next time I would add an additional egg or make it into a fritatta, or of course use less filling. All in all it was delicious, thanks for sharing a keeper!!”

  • “I made this last weekend, and wowed my audience! Yummy way to start a lazy Sunday….only change I made was to add some salt to the mushrooms as they cooked – drew out the moisture. Great recipe! “

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