Farmers Market Baked Omelet

Recipe

Breakfast
Farmers Market Baked Omelet

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 c.chopped fresh mushrooms
    1 c.chopped fresh asparagus
    8Hy-Vee large eggs, beaten
    Hy-Vee salt and Hy-Vee pepper, to taste
    1 c.quartered grape tomatoes
    2 tbsp.Hy-Vee shredded Parmesan cheese
    2 tbsp.shredded fresh basil

    Directions

    1. Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Sauté mushrooms and asparagus until mushrooms are golden brown and asparagus is fork-tender, about 5 minutes. Let cool briefly.
    2. Beat eggs, salt and pepper in a large bowl. Fold in cooled vegetables and grape tomatoes. Pour into a glass 9-inch pie plate sprayed with non-stick cooking spray.
    3. Bake at 350 degrees for 20 minutes or until center is set. Sprinkle Parmesan cheese and shredded basil. Let stand for 5 minutes before serving.