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 :)
fresh, cut in 2" pieces
scallions, spring or green onions
shredded, or gruyere cheese
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.