Baked Asparagus and Mushroom Omelet

1. 1

   Preheat oven to 375F (190C) degree.

2. 2

   Heat 1 tablespoon canola or olive oil in a medium skillet pan over medium heat.

3. 3

   Cook fresh asparagus, mushrooms, and green onion about 7 minutes or until tender.

4. 4

   Drain excess water.

5. 5

   In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.

6. 6

   Beat with fork or rotary beater until blended.

7. 7

   Stir in cooked vegetables and Swiss or Gruyere cheese.

8. 8

   Turn egg mixture into a greased 10x6x2 baking dish.

9. 9

   Bake, uncovered for 20 to 25 minutes or until set.

10. 10

    Sprinkle with snipped parsley, if desired.

11. 11

    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.

No additional tips available.