Ingredients
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2 tablespoons butter
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3 cups sliced mushrooms
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2 cloves garlic, minced
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8 eggs, beaten
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1/2 cup milk
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2 tablespoons flour
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6 tablespoons sour cream (or whipped 2 % cottage cheese)
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1/3 cup fresh parsley, chopped
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salt
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pepper
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16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
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1 cup grated mozzarella cheese
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1/4 cup grated parmesan cheese (pure)
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2 tablespoons lite olive oil
Instructions
- In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
- Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
- Drain liquid from skillet.
- Heat remaining butter& oil, coat the pan.
- Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
- 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.
- Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
- Sprinkle with the cheeses.
- Broil until the cheese has melted and is lightly brown.
- Serve.