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Open-Faced Asparagus Omelette

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  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Sliced mushrooms 3 Cup (48 tbs)
  Garlic 1 Clove (5 gm), minced
  Eggs 8
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄4 Teaspoon
  Canned green asparagus tips 12 Ounce, drained
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

In large skillet with ovenproof handle, heat 1 tbsp (15 mL) each of the butter and oil over high heat; cook mushrooms and garlic, stirring often, for about 2 minutes or until mushrooms are softened.
With slotted spoon, remove to bowl and set aside.
Drain liquid from skillet; heat remaining butter and oil over medium heat, swirling to coat pan.
Combine eggs, parsley and pepper; pour into skillet.
Cover and cook over medium-low heat for 5 to 7 minutes or until top is almost set.
Sprinkle with mushroom mixture; arrange asparagus like spokes of wheel on top.
Sprinkle with mozzarella, then Parmesan.
Broil until cheese melts and is lightly browned.

Recipe Summary

Difficulty Level: 
Main Dish

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