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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.

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