Categories: Cheese/eggs, Breakfast, Vegetables 
      Yield: 4 servings 
  
      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