Fresh Asparagus Omelet

• 4 eggs
• 1/4 c. milk
• 8 to 10 fresh asparagus spears, cut into 1-inch pieces
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. dried basil, crushed
• 1 Tbsp. margarine or butter
• 1/2 tsp. margarine or butter
• 1/3 c. shredded Gouda or Swiss cheese

1. Combine the eggs and milk in a small mixing bowl and beat lightly with a fork.
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. 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. As the eggs set, run a spatula round the edge of the skillet, lifting the eggs and letting the uncooked portion flow underneath.
5. When the eggs are set, but still shiny, remove them from the heat.
6. Spoon the cooked asparagus across center of the omelet.
7. Sprinkle with half of the cheese.
8. Fold in half.
9. Top with remaining cheese.
10. Makes 2 servings.

eggs, milk, thyme, dried basil, margarine, margarine, gouda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433791 (may not work)