Baked Asparagus & Mushroom Omelet Recipe
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
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
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
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
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Foods containing allyl sulfides
( includes garlic, onions and spring onions)
The onion, leek and garlic family is high in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
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