Open Faced Asparagus Omelet Recipe

Name: Open Faced Asparagus Omelet Recipe
Total time: 27 min
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)

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This is perfect for that special brunch.

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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)