Farmers Market Baked Omelet


Farmers Market Baked Omelet

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    Servings and Ingredients

    Serves 4
    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


    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.