Spring Omelet

1 T. OLIVE MILL Porcini oil
2 eggs
¼ cup milk (optional)
3 spears asparagus, trimmed and cut into 2” pieces
½ cup sliced fresh mushrooms
1/3 cup green onions, chopped
½ cup grated Parmesan cheese

Heat oil in large skillet over medium high heat.  Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes.  Whisk together the eggs and milk in a small bowl; pour over the vegetables and reduce the heat to medium.  While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath.  When most of the egg is cooked, sprinkle Parmesan cheese over the top.  Allow the cheese to melt slightly, then fold in half and serve.

Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.