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Recipe Name: Asparagus Omelet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 2

1/2 Pound(s) Asparagus, trimmed
2 Tablespoon(s) Butter
Small clove garlic, minced
1/2 Pound(s) Mushrooms, sliced
4 Eggs, lightly beaten
2 Tablespoon(s) Milk
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Crushed dried basil or
3/4 Teaspoon(s) Minced fresh basil..........
1 Dash(s) Freshly ground black pepper
Cut asparagus in 1 inch pieces; cook in boiling salted water until
tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8
inch skillet, preferably one with non-stick lining; saute garlic and
mushrooms until done and moisture has evaporated. Remove from pan;
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 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 eggs cook, periodically lift up cooked edges, tilt
pan and let uncooked egg run underneath. When eggs are cooked, but
surface is still shiny, place asparagus and mushrooms on one side;
slide out of pan, folding side without vegetables over top. Serve
immediately From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 156
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 31.8mg
Sodium: 918.5mg
Potassium: 597.8mg
Carbohydrates: 8.3g
Fiber: 2.4g
Sugar: 3.1g
Protein: 6.4g

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