Move your mouse over me

Mobile Version

InsaneScouter Logo
Home > Resources > The Outdoors > Cooking > Dutch Oven

Baked Asparagus And Mushroom Omelet

  • 2 pkg frozen asparagus
  • 2 cups fresh mushrooms, sliced 
  • 1/2 cups green onion, chopped 
  • 2 gloves garlic, minced 
  • 1 onion, chopped 
  • 12 eggs, beaten 
  • 1 cup milk 
  • 1/2 tsp salt 
  • 1/4 tsp nutmeg 
  • 1 tsp red pepper 
  • 1/2 tsp Tobasco 
  • 2 cups shredded Swiss cheese 
  • 4 tbs parsley flakes 

Cook asparagus, mushrooms, green onion, onion, and garlic in a small amount of water about 7 minutes or until tender. Drain. In a large pot, combine eggs, milk, salt, nutmeg, red pepper, pepper, and Tobasco. Beat until blended well. Stir in cooked veggies and Swiss cheese. Pour into foil lined greased Dutch oven and bake at 375 for 20-25 minutes or until set.

Other Pages you May Like
Trail Drive Beans
Pineapple Upside Down Cake
Feijoada Latin Style
Blackeyed Peas and Pork Gumbo
Cowpoke Beans
Caraotas Negras black Beans

Search InsaneScouter

Show Control Box

Forgot Password     Signup


About | Sitemap | Advertise | Contact | Disclaimer | Privacy Statement
An official InsaneScouter Sponsor

Helping Scout leaders one resource at a time...

Generously hosted by Techya

SRSquare manages this site

Materials found on the InsaneScouter's Website © 1998 - 2016 may be reproduced and used by all Scouting volunteers for training, entertainment and program purposes consistent with Scouting and Guiding Organizations. Unless otherwise noted on the page. If you believe we are republishing your copyrighted material without permission, please Contact Us including the link/url of said content to have it removed or your copyright information added.

Please be advised that InsaneScouter is NOT affiliated with any Scouting or Guiding Organization.

All opinions expressed on these pages are those of the original authors. All holdings are subject to this Disclaimer.