Asparagus Crab Omelets - cooking recipe

Ingredients

6 fresh asparagus spears, trimmed
4 eggs
dash of salt and pepper
1/2 c. diced plum tomatoes
2 Tbsp. butter or margarine, divided
1 (6 oz.) can crabmeat, drained, flaked and cartilage removed
1/2 c. shredded Provolone cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
1/2 lb. Havarti cheese, cut into 1/2-inch cubes
1/3 c. grated Parmesan cheese
3 eggs
2 Tbsp. milk
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. ground nutmeg
2 lb. medium-sized white mushrooms (about 30), stems removed and caps cleaned
1/2 tsp. salt

Preparation

Heat oven to 375\u00b0.
Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.
(Can be made a day ahead; refrigerate, tightly covered.)