cl Garlic; minced 1/2 lb Mushrooms; sliced 4 Eggs; lightly beaten 2 tb Milk
1/2 ts Salt 1/4 ts Dried basil; crushed OR 3/4 ts Fresh basil; minced 1 ds
Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling
salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T
butter in 8 inch skillet, preferably one with non-stick lining; saute garlic
and mushrooms until done and moisture has evaporated. Remove from pan; keep
warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
remaining butter in skillet until foamy, swirling it around pan to coat
evenly. When hot enough that a drop of water sizzles when dropped in, pour in
egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically
lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs
are cooked, but surface is still shiny, place asparagus and mushrooms on one
side; slide out of pan, folding side without vegetables over top. Serve
immediately From: File Edna (Fred's)
