- 2 tablespoons [30 g] butter
- 2 tablespoons [30 mL] olive oil
- 1 clove garlic, minced
- 3 cups [750 mL] freshly sliced mushrooms
- 8 eggs
- 1/3 cup [80 mL] freshly chopped parsley
- 1/4 teaspoon [1 mL] pepper
- 1 [12-ounce / 340-mL] can asparagus tips, drained
- 1 cup [225 g] shredded Mozzarella cheese
- 1/4 cup [60 g] grated Parmesan cheese
|
- Over high heat, melt together 1 tablespoon [15 g] butter and 1 tablespoon [15 mL] olive oil; saute minced garlic and mushroom slices for 2 minutes.
- Remove from heat; drain, reserving garlic and mushrooms.
- Throw away any liquid remaining into frypan.
- Into the same frypan, heat together remaining butter and olive oil.
- Beat together eggs, chopped parsley and pepper; pour into frypan.
- Cook over medium-low heat, for 5 to 7 minutes, until almost set on top.
- Arrange reserved minced garlic and mushroom slices all over eggs.
- Top with drained asparagus tips, into a pinwheel [apart all around, joined in the center].
- Sprinkle with shredded Mozzarella cheese; then sprinkle with grated Parmesan cheese.
- Broil to melt and brown cheeses until golden.
|
