Baked asparagus and mushroom omelet
Yield: 4 servings
Ingredients:
- 1 c Fresh asparagus cut in 2" 1/2 c Milk Pieces or 1/2 a 10-oz 1/4 ts Salt Package of frozen asparagus 1/8 ts Ground nutmeg
- 1 c Sliced fresh mushrooms 1 c Shredded Swiss OR
- 1/4 c Sliced green onion Gruyere cheese
- 6 Eggs 2 tb Snipped parsley
Instructions:
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. Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant
