Asparagus oven omelet

Simple and delicious… though definitely not enough for four people without another course, with a small side of grain it makes a good meal for two.

Asparagus oven omelet

A little oil – maybe 1/2 tablespoon

Chopped onion

2 mushrooms, chopped (optional)

Small bunch of asparagus spears, ends snapped and chopped in diagonals

Small pat of butter (optional)

4 eggs

3/4 cup milk

1/2 teaspoon nutmeg (or pumpkin pie spice)

A couple handfuls of grated cheese (optional)

Preheat oven to 350º. Beat eggs with milk and spices. Sauté onion and mushrooms in a little oil until soft over medium heat in a large oven-safe frying pan or skillet. Add asparagus and pat of butter and mix until coated. Pour egg mixture over asparagus and sprinkle with cheese. Cover and let egg begin to set for a few minutes, then place in oven and bake uncovered for 5-10 minutes until set.

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