Recipe Of The Week: Fresh Asparagus Omelet

Fresh Asparagus Omelet 

1 T of butter
6 eggs, beaten
1/4 c milk
1 T olive oil
8 stalks of asparagus cut into 1/2 inch pieces
salt and pepper as desired
1/4 c of chopped onion
1/2 c shredded swiss cheese

In a non-stick skillet, heat butter and oil over medium heat.  Add asparagus and onion and cook for five minutes or until tender.  In a bowl combine eggs, milk, salt, and pepper.  Beat egg mixture with a fork just until bubbles start to appear.  Pour over asparagus mixture.  Cook until eggs are set on top: lift edges with a spatula to allow the uncooked eggs to run under the cooked eggs.  When the eggs are fully cooked top with cheese and cut into wedges.