Country Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ ounce butter
 * 1 onion peeled and chopped
 * 1 clove garlic peeled and crushed
 * 1 red pepper deseeded and sliced
 * 4 ounces button mushrooms sliced
 * 4 ounces fine asparagus tips
 * 5 eggs beaten
 * ¼ pint single cream
 * 1 tablespoon chopped fresh mixed herbs
 * 1 ounce Parmesan cheese finely grated
 * 8 ounces cooked pasta knots
 * ½ teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Melt butter in a pan and fry onion, garlic and red pepper for 5 minutes.
 * 2) Add mushrooms and asparagus and cook until tender stirring frequently.
 * 3) Beat together eggs, cream and herbs then stir in cheese, pasta and seasoning.
 * 4) Pour mixture into pan and cook over a medium heat stirring occasionally until bottom is set.
 * 5) Place pan under a moderate grill for 2 minutes for top to set and brown.