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Submitted by: Audrey Lett from Newark, DE
Originally shared on the web 10/04/2018

1⁄2 lb. asparagus, trimmed and cut into 1-inch pieces
2 T. butter, divided
1⁄2 lb. sliced mushrooms
1 clove garlic, minced
4 eggs, lightly beaten
2 T. skim milk
3⁄4 t. dried basil or thyme
1⁄2 t. salt
1⁄8 t. pepper

In a saucepan over medium heat, cover asparagus with water. Bring to a boil and cook until crisp-tender, about 4 minutes; drain. In a skillet over medium heat, melt one tablespoon butter. Sauté mushrooms and garlic in butter until tender and moisture has evaporated, 5 to 7 minutes. Add mushroom mixture to asparagus; keep warm. In a bowl, whisk together eggs, milk and seasonings. Melt remaining butter in skillet; swirl to coat bottom and sides. Add egg mixture. As eggs cook, gently lift up edges with a spatula and let uncooked egg run underneath until set. Spoon asparagus mixture onto one half of omelet. Slide omelet onto a plate; fold over. Cut into wedges. Makes 3 servings.

Nutrition Per Serving: 202 calories, 14g fat, 7g sat fat, 269mg cholesterol, 508mg sodium, 8g carbohydrate, 3g fiber, 3g sugars, 12g protein.