Asparagus Omelet

1 T vegetable oil

¼ cup cooked asparagus

¼ cup sliced mushrooms

½ tsp dill weed

2 or 3 eggs

1 T milk

¼ tsp celery salt

dash salt

1 T vegetable oil

¼ cup grated cheddar cheese

Heat 1 tablespoon oil in a small skillet

Add mushrooms, asparagus, and dillweed. Cook and stir until heated through. Remove from heat.

In a small bowl, combined eggs, milk, celery salt, salt, and pepper. With a fork mix until mixed well, but not frothy.

In an 8 inch omelette pan, heat 1 tablespoon oil over medium high heat.

When a drop of water sizzles in the pan, pour in the egg mixture.

Cook, gently lifting edges, so uncooked portions flow underneath until eggs are set.

Spoon asparagus filling onto omelette fold over and sprinkle with cheese.

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