Recipe by Julesong
Simple and delicious!
Top Review by Soobeeoz
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.
- 1⁄2 lb thin asparagus, trimmed
- 2 tablespoons butter, divided
- 1 clove garlic, minced
- 1⁄2 lb mushroom, sliced
- 4 eggs, lightly beaten
- 2 tablespoons milk
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon dried basil, crushed or 1 teaspoon minced fresh basil (fresh preferred)
- 1 dash freshly ground black pepper, to taste
Directions See How It's Made
- 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.