Fresh Asparagus Omelet

1. 1

   Combine the eggs and milk in a small mixing bowl and beat lightly with a fork.

2. 2

   Cook asparagus, thyme, and basil in 1 tablespoon of margarine or butter in small saucepan for 4 to 5 minutes or until crisp-tender.

3. 3

   Remove from heat and set aside. Melt 1/2 teaspoon margarine or butter in an 8 or 10-inch skillet. Pour in egg mixture and cook over medium heat.

4. 4

   As the eggs set, run a spatula round the edge of the skillet, lifting the eggs and letting the uncooked portion flow underneath.

5. 5

   When the eggs are set, but still shiny, remove them from the heat.

6. 6

   Spoon the cooked asparagus across center of the omelet.

7. 7

   Sprinkle with half of the cheese.

8. 8

   Fold in half.

9. 9

   Top with remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.