Baked Asparagus And Mushroom Omelet

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Baked Asparagus And Mushroom Omelet

 

1 c Fresh asparagus cut in 2 " pieces or 1/2 a 10-oz package of frozen

asparagus

1 c Sliced fresh mushrooms

1/4 c Sliced green onion

6 Eggs

1/2 c Milk

1/4 tsp Salt

1/8 tsp Ground nutmeg

1 c Shredded Swiss OR Gruyere cheese

2 T Snipped parsley, optional

 

Cook fresh asparagus, mushrooms, and green onion in a small amount of

boiling water about 7 minutes or till tender. (Or cook frozen

asparagus, mushrooms, and green onion according to asparagus package

directions) Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.

Beat with fork or rotary beater till blended. Stir in cooked

vegetables and Swiss or Gruyere cheese. Turn egg mixture into a

greased 10x6x2 baking dish.

 

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till

set. Sprinkle with snipped parsley, if desired. Serves 4.

 

Note: You can mix it up the night before, put in the pan and chill,

and just pop it in the oven the next morning.

 

 

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