Asparagus Omelet Recipe

Ingredients for Asparagus Omelet

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons butter
• 2 cloves garlic, minced
• Mushroom
• 3 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• Dried Basil
• Black Pepper

How to Make Asparagus Omelet

1. Bring a small pot of salted water to a boil. Add the asparagus and cook until tender-crisp, about 4 minutes. Drain thoroughly and set aside.
2. In an 8-inch nonstick skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sliced mushrooms. Sauté until softened and the moisture has evaporated, about 5-7 minutes.
3. Remove the mushroom mixture from the skillet and set aside, keeping it warm.
4. In a small bowl, whisk together the eggs, milk, salt, basil, and pepper.
5. Add the remaining 1 tablespoon of butter to the skillet and swirl to coat. Heat over medium heat until the butter is melted and foamy.
6. Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds.
7. Gently lift the edges of the cooked egg with a spatula, tilting the pan to allow the uncooked egg to flow underneath.
8. Continue cooking until the eggs are mostly set but the top is still slightly wet, about 2-3 minutes.
9. Sprinkle the warm asparagus and mushroom mixture over one half of the omelet.
10. Using the spatula, gently fold the other half of the omelet over the filling.
11. Carefully slide the omelet onto a plate.
12. Garnish with grated Parmesan cheese, if desired, and serve immediately.