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Rating: 3.9/5 (35 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 224
% Daily Value**
Total Fat 12g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 413mg
Sodium 371mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 4g
Protein 24g
Vitamin A  23%Vitamin C  24%
Calcium  39%Iron  13%
Potassium  12%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Asparagus And Mushroom Omelet

Date Added: June 11, 2009
This simple and quick brunch recipe is delicious and elegant. Serve it to guests or as a special Sunday breakfast for your family. Prepare the vegetables and shred the cheese the night before so that all you need to do in the morning is mix the remaining ingredients together. The leftovers make a nice lunch with a salad, that is, if there are any leftovers! Enjoy!


1 cup Fresh Asparagus cut in 2\
1/2 cup Milk
1/4 teaspoon Salt
1/8 teaspoon Nutmeg Ground
1 cup Fresh Mushrooms Sliced
1 cup Swiss Cheese Shredded
1/4 cup Green Onion Sliced
6 Eggs
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1. Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender.

2. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.

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

4. Beat with fork or rotary beater till blended.

5. Stir in cooked vegetables and Swiss or Gruyere cheese.

6. Turn egg mixture into a greased 10x6x2 baking dish.

7. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Mushroom, Cheese, Asparagus, Spring Onion, Onion allergies.
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