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)

Directions

1. 1

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

2. 2

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

3. 3

   Drain liquid from skillet.

4. 4

   Heat remaining butter& oil, coat the pan.

5. 5

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

6. 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. 7

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

8. 8

   Sprinkle with the cheeses.

9. 9

   Broil until the cheese has melted and is lightly brown.

10. 10

    Serve.