Open Faced Asparagus Omelet

Recipe by Bergy
READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
  • Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
  • Drain liquid from skillet.
  • Heat remaining butter& oil, coat the pan.
  • Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
  • cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
  • Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
  • Sprinkle with the cheeses.
  • Broil until the cheese has melted and is lightly brown.
  • Serve.
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