Baked Asparagus and Mushroom Omelet

Baked Asparagus And Mushroom Omelet Recipe

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Kitchen Crew



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  • 1 c
  • 1 c
    sliced fresh mushrooms
  • 1/4 c
    sliced green onions
  • 6
  • 1/2 c
  • 1/4 tsp
  • 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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About Baked Asparagus and Mushroom Omelet

Course/Dish: Eggs
Other Tag: Quick & Easy

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