Fresh Asparagus Omelet

Directions

1. 1
   Combine the eggs and milk in a small mixing bowl and beat lightly with a fork.
2. 2
   Cook asparagus, thyme, and basil in 1 tablespoon of margarine or butter in small saucepan for 4 to 5 minutes or until crisp-tender.
3. 3
   Remove from heat and set aside. Melt 1/2 teaspoon margarine or butter in an 8 or 10-inch skillet. Pour in egg mixture and cook over medium heat.
4. 4
   As the eggs set, run a spatula round the edge of the skillet, lifting the eggs and letting the uncooked portion flow underneath.
5. 5
   When the eggs are set, but still shiny, remove them from the heat.
6. 6
   Spoon the cooked asparagus across center of the omelet.
7. 7
   Sprinkle with half of the cheese.
8. 8
   Fold in half.
9. 9
   Top with remaining cheese.
10. 10
    Makes 2 servings.