Recipe
Breakfast
Farmers Market Baked Omelet
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.