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Baked Asparagus and Mushroom Omelet

Baked Asparagus and Mushroom Omelet is built on Fresh Asparagus Cut In C Milk, Fresh Mushrooms C Shredded Swiss, Green Onion Gruyere Cheese, and Eggs Tb Snipped Parsley. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1 cup
• 1/4 cup
• 6

Method (preview)

1. 1

   Pieces or 1/2 a 10-oz 1/4 ts Salt

2. 2

   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.)

3. 3

   Drain.

4. 4

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

5. 5

   Beat with fork or rotary beater till blended.

6. 6

   Stir in cooked vegetables and Swiss or Gruyere cheese.

7. 7

   Turn egg mixture into a greased 10x6x2 baking dish.

8. 8

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

9. 9

   Sprinkle with snipped parsley, if desired. Serves 4.