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.

Advertisements
This entry was posted in Casseroles and Baked Dishes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s