A veggie omelet...casserole-style.

Baked Vegetable and Gruyère Omelet

2 tablespoons vegetable oil
1 medium onion
1 cup sliced fresh mushrooms
1 cup chopped asparagus, cooked
1 cup chopped green beans, cooked
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) grated Gruyère cheese
1 cup milk
4 large eggs, lightly beaten
1/3 cup bread crumbs

1. Preheat oven to 350°F (175°C).
2. Coat an 8-inch-square baking pan with cooking spray. Set aside.
3. In a small skillet, sauté the onions and mushrooms in olive oil about 5 minutes, until the onions are tender. Pour into a large bowl. Add the asparagus, green beans, salt, pepper and cheese. Combine. Add the milk and eggs; mix well.
4. Pour into the prepared pan. Sprinkle with the breadcrumbs.
5. Bake about 25 minutes, or until the top of the omelet is golden.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.