Open Faced Asparagus Omelet - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons lite olive oil
3 cups sliced mushrooms
2 cloves garlic, minced
8 eggs, beaten
1/2 cup milk
2 tablespoons flour
6 tablespoons sour cream (or whipped 2 % cottage cheese)
1/3 cup fresh parsley, chopped
salt
pepper
16 fresh asparagus spears, steamed ala dente (they should just be heated through not cooked)
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese (pure)

Preparation

In a skillet with an oven proof handle heat 1 tbsp each of butter and oil.
Cook mushrooms and garlic, stirring often, when the mushrooms are soft remove from pan (about 2 minutes).
Drain liquid from skillet.
Heat remaining butter& oil, coat the pan.
Combine the flour& milk, add sour cream then the eggs,,parsley& pepper pour into the skillet.
cover and cook over medium heat for 5 minutes or until the top is almost set, lift the eggs and let the fluid egg run under while cooking.
Sprinkle with the mushrooms, arrange the asparagus like spokes of a wheel.
Sprinkle with the cheeses.
Broil until the cheese has melted and is lightly brown.
Serve.