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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How to Make a Frittata | So Delicious!
This easy Frittata recipe comes together in a flash! I think it’s the best frittata recipe as it’s packed with colorful vegetables and made in just one skillet. Not just for breakfast, enjoy this delicious egg frittata any time of the day!
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Egg in a pot: simple and tasty (forget omelets and try this instead)
Oeuf cocotte (egg in a pot) is a very simple way of cooking eggs for breakfast or lunch and get something really tasty and really enjoyable. I am trying out the classic oeuf la creme as well as trying some more fancy version with cheese chorizo porchetta and tomato sauce. surprise your family members by making and egg in a pot today:
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For the classic oeuf en cocotte a la creme:
Half a teaspoon of butter (for the mold)
2 or 3 tablespoons of cream (heavy whipping cream)
1 whole egg
a pinch of salt and pepper
1 tablespoon of finely chopped chives
cook in the oven at 150 degrees Celsius (302 F) for 12 to 15 minutes depending on how well cooked you want the egg. serve warm with a toast of bread
Cookware:
small oven proof ramequins ( affiliate link)
if you try like me to improvise and make your own version of the oeuf en cocotte I would first add just a little bit at the bottom of the ramequin. then the eggs then cover with plenty of sauce or cream. as the egg need to poach in the liquid.
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Fresh and Wyld Farmhouse Inn - Asparagus Omelet
Tucked into a serene corner of Colorado's North Fork Valley, near charming little Paonia—and 10 million miles from city life—our lovingly restored 1908 farmhouse inn and gardens is a great way to caress, de-stress, and decompress yourself while enjoying a rural lifestyle in total comfort. Innkeeper Dava Parr (a renowned Aspen chef) prepares cutting edge comfort food for breakfast and weekend dinners from fresh, local, organic meats and produce grown right on our own four acres or from one of the many farms in Colorado's most active natural farming region.
Omelet or Frittata with Asparagus Easy Italian recipe.
Omelet or frittata with asparagus easy and healthy Italian recipe
Ingredients:
asparagus
Eggs
onion
parsley
chilli
salt
olive oil
Cheese of Parmigian Regiana
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Mushroom and Asparagus Frittata - Home & Family
Chef Claire Tansey is in the kitchen making a delicious frittata with just about any vegetables you have in the fridge.
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