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Baked Asparagus and Mushroom Omelet

Baked Asparagus and Mushroom Omelet Baked Asparagus and Mushroom Omelet

I love this baked omelet, the mixture of asparagus and mushroom created the crunchy and meaty texture, Swiss cheese gave the cheesy taste. The best thing is that you can prepare everything the night before, then you can bake it the next morning when you get up. Before going to work, have this delicious and nutritious dish for breakfast to start a beautiful day, isn't that beautiful :)













Trans-fat Free, Low Carb


1 cup asparagus
fresh, cut in 2" pieces
1 cup mushrooms
sliced fresh
¼ cup scallions, spring or green onions
6 large eggs
½ cup milk
¼ teaspoon salt
teaspoon nutmeg
1 cup swiss cheese
shredded, or gruyere cheese
2 tablespoons parsley leaves
fresh, snipped, optional


Preheat oven to 375℉ (190℃) degree.

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

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

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

Beat with fork or rotary beater until blended.

Stir in cooked vegetables and Swiss or Gruyere cheese.

Turn egg mixture into a greased 10x6x2 baking dish .

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

Sprinkle with snipped parsley, if desired.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 23959% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 320mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 38g
Vitamin A 22% Vitamin C 9%
Calcium 30% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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