Egg Recipes
Asparagus
Omelet
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1/2 lb Asparagus, trimmed
2 tbsp Butter
1 small clove garlic, minced
1/2 lb Mushrooms, sliced
4 eggs, lightly beaten
2 tbsp Milk
1/2 tsp Salt
1/4 tsp crushed dried basil OR
3/4 tsp minced fresh basil
1 dash freshly ground black pepper
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Cut the asparagus in 1 inch pieces and cook
in boiling salted water until tender, about 2 to 4 minutes.
Drain well.
Melt 1 tbsp butter in 8 inch non-stick
skillet.
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 the skillet 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 the
eggs cook, periodically lift up cooked edges and tilt pan so
that the uncooked eggs run underneath the cooked
portion.
When the eggs are cooked, but surface is
still shiny, place the asparagus and mushrooms on one side.
Slide the omelet out of pan onto a plat, folding the side
without the vegetables over top.
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