Baked Asparagus and Mushroom Omelet

• 1 cup asparagus fresh, cut in 2" pieces
• 1 cup mushrooms sliced fresh
• 1/4 cup scallions, spring or green onions sliced
• 6 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 18 teaspoon nutmeg
• 1 cup swiss cheese shredded, or gruyere cheese
• 2 tablespoons parsley leaves fresh, snipped, optional

1. Preheat oven to 375F (190C) degree.
2. Heat 1 tablespoon canola or olive oil in a medium skillet pan over medium heat.
3. Cook fresh asparagus, mushrooms, and green onion about 7 minutes or until tender.
4. Drain excess water.
5. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
6. Beat with fork or rotary beater until blended.
7. Stir in cooked vegetables and Swiss or Gruyere cheese.
8. Turn egg mixture into a greased 10x6x2 baking dish.
9. Bake, uncovered for 20 to 25 minutes or until set.
10. Sprinkle with snipped parsley, if desired.
11. 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.

mushrooms, scallions, eggs, milk, salt, nutmeg, swiss cheese, parsley

Taken from recipeland.com/recipe/v/baked-asparagus-mushroom-omelet-3832 (may not work)