Baked Asparagus & Mushroom Omelet Recipe

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Baked Asparagus & Mushroom Omelet Ingredients

1 cup fresh asparagus cut in 2
1 pieces or 1/2 a 10-oz
1 package of frozen asparagus
1 cup sliced fresh mushrooms
1/4 cup sliced green onion
6 eggs
1/2 cup milk
1/4 tsp salt
1/8 tsp ground nutmeg
1 cup shredded swiss or
1 gruyere cheese
2 tbsp snipped parsley, optional

A Recipe for
Baked Asparagus & Mushroom Omelet

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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This Recipe for Baked Asparagus & Mushroom Omelet is one of thousands in the Recipes-to-go Meal Cookbook.

Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
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Baked Asparagus & Mushroom Omelet Recipe
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Baked Asparagus & Mushroom Omelet

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Baked Asparagus & Mushroom Omelet Directions

Cook fresh asparagus, mushrooms, and green onion in a small amount of
boiling water about 7 minutes or till tender. (Or cook frozen
asparagus, mushrooms, and green onion according to asparagus package
directions.) Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
Beat with fork or rotary beater till blended. Stir in cooked
vegetables and Swiss or Gruyere cheese. Turn egg mixture into a
greased 10x6x2 baking dish.

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till
set. Sprinkle with snipped parsley, if desired. 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.

Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue
Bryant

Serves: 4

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Baked Asparagus & Mushroom Omelet Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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