Open Faced Asparagus Omelet

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.