Open Faced Asparagus Omelet

• 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)

1. In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
2. Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
3. Drain liquid from skillet.
4. Heat remaining butter& oil, coat the pan.
5. Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
6. cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
7. Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
8. Sprinkle with the cheeses.
9. Broil until the cheese has melted and is lightly brown.
10. Serve.

butter, olive oil, mushrooms, garlic, eggs, milk, flour, sour cream, fresh parsley, salt, pepper, just, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/open-faced-asparagus-omelet-29145 (may not work)