Title: Baked asparagus and mushroom omelet
 Categories: Eggs, Breakfast, Asparagus
      Yield: 4 servings
 
      1 c  Fresh asparagus cut in 2"
           Pieces or 1/2 a 10-oz
           Package of frozen asparagus
      1 c  Sliced fresh mushrooms
    1/4 c  Sliced green onion
      6    Eggs
    1/2 c  Milk
    1/4 ts Salt
    1/8 ts Ground nutmeg
      1 c  Shredded Swiss OR
           Gruyere cheese
      2 tb 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
  directions.) Drain.
  
  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.