Baked Asparagus Mushroom Omelet |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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BAKED ASPARAGUS MUSHROOM OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
1 cup fresh asparagus cut in 2” pieces |
1 cup sliced fresh mushrooms |
1/4 cup sliced green onion |
6 eggs |
1/2 cup milk |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1 cup shredded gruyere cheese |
2 tablespoon snipped parsley |
Directions:
1. Cook fresh asparagus, mushrooms and green onion in small amount of boiling water 7 minutes.
2. Drain well then in large mixing bowl combine eggs, milk, salt, nutmeg and pepper.
3. Beat with fork or rotary beater until blended then stir in cooked vegetables and cheese.
4. Turn egg mixture into a greased baking dish then bake uncovered at 375 for 25 minutes.
5. Sprinkle with snipped parsley and serve immediately.
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