Open Faced Asparagus Omelet

Name: Open Faced Asparagus Omelet
Ingredients: 2 tablespoons butter; 2 tablespoons lite olive oil; 3 cups sliced mushrooms; 2 cloves garlic, minced; 8 eggs, beaten; 1/2 cup milk; 2 tablespoons flour; 6 tablespoons sour cream (or whipped 2 % cottage cheese); 1/3 cup fresh parsley, chopped; salt; pepper; 16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked); 1 cup grated mozzarella cheese; 1/4 cup grated parmesan cheese (pure)

14 ingredients

10 steps

Ingredients

2 tablespoons butter
2 tablespoons lite olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
8 eggs, beaten
1/2 cup milk
2 tablespoons flour
6 tablespoons sour cream (or whipped 2 % cottage cheese)
1/3 cup fresh parsley, chopped
salt
pepper
16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese (pure)

Directions

1

In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
2

Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
3

Drain liquid from skillet.
4

Heat remaining butter& oil, coat the pan.
5

Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
6

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.
7

Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
8

Sprinkle with the cheeses.
9

Broil until the cheese has melted and is lightly brown.
10

Serve.