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Author Notes: I'm not a fan of eggs; however, my husband is so we experiment with many different ingredients in our omelets. This one is one we make again and again. If making for a crowd, we'll scramble the eggs and slice the asparagus into one inch pieces. Quantities are approximate; use however much asparagus you have or as much goat cheese as you like. —Tammy
- 2 Eggs
- 1 tablespoon Milk
- 6 Asparagus
- 3 tablespoons Goat Cheese
- Steam asparagus until nearly cooked through
- Beat egg and milk in a bowl then pour into pan