Asparagus Crab Omelets

Ingredients

• 6 fresh asparagus spears trimmed
• 4 eggs
• dash of salt and pepper
• 12 c diced plum tomatoes
• 2 Tbsp butter or margarine divided
• 1 6 oz can crabmeat drained flaked and cartilage removed
• 12 c shredded Provolone cheese
• 1 10 oz pkg frozen chopped spinach thawed and squeezed dry
• 12 lb Havarti cheese cut into 12-inch cubes
• 13 c grated Parmesan cheese
• 3 eggs
• 2 Tbsp milk
• 1 tsp garlic powder
• 1 tsp dried oregano
• 12 tsp black pepper
• 12 tsp ground nutmeg
• 2 lb medium-sized white mushrooms about 30 stems removed and caps cleaned
• 12 tsp salt

Directions

1. Heat oven to 375
2. Put spinach Havarti Parmesan eggs milk garlic powder oregano pepper and nutmeg in processor Pulse until cheese is finely chopped
3. Can be made a day ahead refrigerate tightly covered