Asparagus Crab Omelets

• 6 fresh asparagus spears, trimmed
• 4 eggs
• dash of salt and pepper
• 1/2 c. diced plum tomatoes
• 2 Tbsp. butter or margarine, divided
• 1 (6 oz.) can crabmeat, drained, flaked and cartilage removed
• 1/2 c. shredded Provolone cheese
• 1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
• 1/2 lb. Havarti cheese, cut into 1/2-inch cubes
• 1/3 c. grated Parmesan cheese
• 3 eggs
• 2 Tbsp. milk
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/2 tsp. ground nutmeg
• 2 lb. medium-sized white mushrooms (about 30), stems removed and caps cleaned
• 1/2 tsp. salt

1. Heat oven to 375u0b0.
2. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.
3. (Can be made a day ahead; refrigerate, tightly covered.)

eggs, salt, tomatoes, butter, crabmeat, provolone cheese, havarti cheese, parmesan cheese, eggs, milk, garlic powder, oregano, black pepper, ground nutmeg, white mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115547 (may not work)