Open Faced Asparagus Omelet

Name: Open Faced Asparagus Omelet
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked); 2 Tbsps butter; 8 eggs, beaten; 2 Tbsps flour; 79 milliliters fresh parsley, chopped; 2 cloves garlic, minced; 2 Tbsps lite olive oil; 118 milliliters milk; 237 milliliters grated mozzarella cheese; 710 milliliters sliced mushrooms; 59 milliliters grated parmesan cheese (pure); 4 servings pepper; 4 servings salt; 6 Tbsps sour cream (or whipped 2 % cottage cheese)

You can never have too many main course recipes, so give Open Faced Asparagus Omelet a try. This recipe serves 4. One portion of this dish contains about 25g of protein, 34g of fat, and a total of 446 calories. Head to the store and pick up parsley, garlic, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 27 minutes.