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Baked Asparagus and Mushroom Omelet

Baked Asparagus and Mushroom Omelet is built on Fresh Asparagus Cut In, Fresh Mushrooms, Green Onion, Eggs, and Milk. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1 cup
• 1/4 cup
• 6
• 1/2 cup
• 1/4 tsp
• 1/8 tsp
• 1 cup
• Gruyere Cheese
• 2 tbsp

Method (preview)

1. 1

   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.)

2. 2

   Drain.

3. 3

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

4. 4

   Beat with fork or rotary beater till blended.

5. 5

   Stir in cooked vegetables and Swiss or Gruyere cheese.

6. 6

   Turn egg mixture into a greased 10x6x2 baking dish.

7. 7

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

8. 8

   Sprinkle with snipped parsley, if desired. Serves 4.