Asparagus Omelet

Ingredients:

1/2 pound asparagus, trimmed

2 tablespoons butter

1 small clove garlic, minced

4 eggs, lightly beaten

2 tablespoons almond milk

3/4 tablespoon minced fresh basil

1/2 teaspoon salt; 1 dash freshly ground black pepper

Directions:

Cut asparagus into inch pieces and boil in salted water until tender, about 2 to 4 minutes.

Drain thoroughly and set aside.

Saute garlic in 1 tablespoon of butter in an 8-inch skillet and set aside.

In a small bowl, combine eggs, milk, salt, basil, and pepper.

Recoat skillet with remaining butter.

When pan is hot enough, add egg mixture, tipping pan to coat skillet evenly.

Periodically lift up cooked edges, tilt pan, and allow uncooked egg to run underneath.

When eggs are cooked, but surface is still shiny, place asparagus on one side; slide out of pan, folding remaining side over top.