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1. Heat the olive oil in an 8-inch skillet over medium heat.
2. Sauté the asparagus pieces, sliced mushrooms and chopped green onions about 4 minutes or until the asparagus is fairly soft.
3. Add eggs and milk to a small bowl. Whisk to combine.
4. Pour egg mixture over the sautéed vegetables and reduce the heat to medium.
5. As the eggs set, lift the edge to allow the uncooked egg to flow underneath.
6. When most of the egg is cooked, sprinkle Parmesan cheese over the top.
7. Allow the cheese to melt slightly, fold the omelet in half and serve.
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