How To make Baked Asparagus and Mushroom Omelet
1 c Fresh asparagus cut in 2"
Pieces or 1/2 a 10-oz Package of frozen asparagus 1 c Sliced fresh mushrooms
1/4 c Sliced green onion
6 Eggs
1/2 c Milk
1/4 ts Salt
1/8 ts Ground nutmeg
1 c Shredded Swiss OR
Gruyere cheese 2 tb Snipped parsley, optional
Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4. Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning. Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Italian Frittata
0:15 Ingredients for Italian Frittata
0:52 How to Cut Asparagus
1:31 How to Cook Asparagus
2:22 How to Make the Egg Frittata Mix
3:35 Combine Asparagus with the Egg Mix
4:05 How to Cook Italian Frittata
16:14 How to Flip the Frittata
7:20 How Eat Frittata, E ora si Mangia...Vincenzo's Plate
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Recipe Gouda, Asparagus and Mushroom Omelet
Recipe - Gouda, Asparagus and Mushroom Omelet
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●4 medium-sized, fresh morel mushrooms
●3 spears jumbo asparagus
●4 large eggs
●2 tablespoons creme fraiche or sour cream
●Salt and pepper to taste
●4 teaspoons grapeseed or canola oil
●2 teaspoons unsalted butter
●4 thin slices Gouda cheese,
●1/2 ounce each
Asparagus and Mushroom Frittata
An Easy Frittata recipe great for Brunch or Dinner
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Ingredients:
Enough defrosted tator-tots that will cover the bottom of your pan
Asparagus
mushrooms sliced
olive oil
Garlic powder, salt and pepper
12 eggs
1/2 tsp of salt & pepper
and crushed red pepper (optional)
Directions:
Defrost your tots and crushed them onto the bottom of your oiled pan. Baked them for 10 minutes at 375 degrees
Place your vegetables on a cooking sheet, cover with olive oil, garlic powder, salt and pepper and bake at 400 degrees for 10 minutes, halfway through toss the vegetables. Spread over you tator-tots crust when done.
Mix the eggs with salt pepper and crushed red pepper and pour over your veggies and crust. Bake at 350 for about 25 to 30 minutes. Make sure that it doesn’t jiggle in the center, you want the eggs to be fully cooked and set.
Serve and Enjoy! ♥
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