baked asparagus and mushroom omelet

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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