|
Title: Asparagus Omelet Categories: Egg Yield: 6 Servings 2 pk Frozen asparagus spears 6 Eggs, beaten 2 c Milk 1/2 lb Sharp cheddar cheese, cubed 1 ts Salt 1/2 c Butter 1 Onion, grated 2 c Soft bread crumbs (3 slices -bread) 2 c Cooked ham or chicken, cubed Cut asparagus spears in small pieces and cook until tender-crisp. Combine remaining ingredients, mix with asparagus and pour into greased 2 quart baking dish. Bake 1 1/4 hrs. in moderate oven (300ø to 325ø) or until firm. Source: Mountain Measures---Junior League of Charleston, WV. ed. 1974 By Bill Spalding Recipe by: Mrs. Frederick H. Belden, Jr. Posted to MM-Recipes Digest V4 #157 by Walt Gray |