Name: Baked Asparagus and Mushroom Omelet
Ingredients: 1 c Fresh asparagus cut in 2"; Pieces or 1/2 a 10-oz; Package of frozen asparagus; 1 c Sliced fresh mushrooms; 1/4 c Sliced green onion; 6 Eggs; 1/2 c Milk; 1/4 ts Salt; 1/8 ts Ground nutmeg; 1 c Shredded Swiss OR; Gruyere cheese; 2 tb Snipped parsley, optional

Children of religious parents…often grow up professing a religion without knowing why, or without ever having thought seriously about it. And then when the realities of grown-up life begin to press upon them, they often astound everyone by dropping all their religion, and plunging right into the world. And why? They had never thoroughly understood the sacrifices which Christianity entails. They had never been taught to “count the cost.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Swiss	Cheese/eggs, Breakfast, Vegetables	4	Servings

INGREDIENTS

1	c	Fresh asparagus cut in 2"
		Pieces or 1/2 a 10-oz
		Package of frozen asparagus
1	c	Sliced fresh mushrooms
1/4	c	Sliced green onion
6		Eggs
1/2	c	Milk
1/4	ts	Salt
1/8	ts	Ground nutmeg
1	c	Shredded Swiss OR
		Gruyere cheese
2	tb	Snipped parsley, optional

INSTRUCTIONS

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

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