Open-Faced Asparagus Omelette
|Olive oil||2 Tablespoon|
|Sliced mushrooms||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|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.