Easy Egg Recipes

Asparagus Mushroom Omelet

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.