Asparagus Crab Omelets

Ingredients

• 6 fresh asparagus spears, trimmed
• 4 eggs
• dash of salt and pepper
• 1/2 c. diced plum tomatoes
• 2 Tbsp. butter or margarine, divided
• 1 (6 oz.) can crabmeat, drained, flaked and cartilage removed
• 1/2 c. shredded Provolone cheese
• 1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
• 1/2 lb. Havarti cheese, cut into 1/2-inch cubes
• 1/3 c. grated Parmesan cheese
• 3 eggs
• 2 Tbsp. milk
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/2 tsp. ground nutmeg
• 2 lb. medium-sized white mushrooms (about 30), stems removed and caps cleaned
• 1/2 tsp. salt