baked asparagus and mushroom omelet

serves 4

Ingredients For baked asparagus and mushroom omelet

  • 1 c
    asparagus
  • 1 c
    sliced fresh mushrooms
  • 1/4 c
    sliced green onions
  • 6
    eggs
  • 1/2 c
    milk
  • 1/4 tsp
    salt
  • 5/8 tsp
    ground nutmeg
  • 1 c
    shredded swiss or gruyere cheese
  • 2 Tbsp
    snipped fresh parsley

How To Make baked asparagus and mushroom omelet

  • 1
    Cook fresh asparagus, mushrooms and green onion in a small amount of boiling water about 7 minutes or until tender.
  • 2
    (Or cook frozen asparagus, mushrooms and green onion according to asparagus package directions.)
  • 3
    Drain.
  • 4
    In a large mixing bowl combine eggs, milk, salt, nutmeg and pepper.
  • 5
    Beat with fork or rotary beater until blended.
  • 6
    Stir in cooked vegetables and swiss or gruyere cheese.
  • 7
    Turn egg mixture into a greased 10x6x2 baking dish.
  • 8
    Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or until set.
  • 9
    Sprinkle with snipped parsley, if desired.

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