Baked Vegetable and Gruyère Omelet

- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 2 tablespoons olive oil
- 1 cup chopped asparagus, cooked
- 1 cup chopped green beans, cooked
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup (4 ounces) grated Gruyère cheese
- 1 cup milk
- 4 eggs, lightly beaten
- ⅓ cup breadcrumbs
Ingredients:
Instructions:
This recipe makes a simple and delicious breakfast.
- Preheat the oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Set aside.
- In a small skillet, sauté the onion and mushrooms in olive oil about 5 minutes, until the onion is tender. Pour into a large bowl. Add the asparagus, green beans, salt, pepper,and cheese. Combine. Add the milk and the eggs; mix well.
- Pour into the prepared pan. Sprinkle with the breadcrumbs. Bake about 25 minutes, or until the top of the omelet is golden.