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Baked Asparagus And Mushroom Omelet
Ingredients
- 1 c. Fresh asparagus cut in 2" Pcs or possibly 1/2 a 10-ounce Package of frzn asparagus
- 1 c. Sliced fresh mushrooms
- 1/4 c. Sliced green onion
- 6 x Large eggs
- 1/2 c. Lowfat milk
- 1/4 tsp Salt
- 1/8 tsp Grnd nutmeg
- 1 c. Shredded Swiss Or possibly Gruyere cheese
- 2 Tbsp. Snipped parsley, optional
Directions
- Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 min or possibly until tender. (Or possibly cook frzn asparagus, mushrooms, and green onion according to asparagus package directions.)
- Drain.
- In a large mixing bowl combine Large eggs, lowfat milk, salt, nutmeg, and pepper. Beat with fork or possibly rotary beater until blended. Stir in cooked vegetables and Swiss or possibly Gruyere cheese. Turn egg mix into a greased 10x6x2 baking dish.
- Bake, uncovered, in a 375 degree oven for 20 to 25 min or possibly until set.
- Sprinkle with snipped parsley, if you like.
- 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.
- Bryant
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