Farmers Market Baked Omelet
Servings and Ingredients
|1 c. chopped fresh mushrooms|
|1 c. chopped fresh asparagus|
|8 Hy-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|
- 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.
- 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.
- 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.