Yummy Asparagus Oven Omelet

Preheat oven to 400°

(All measurements besides the eggs are approximate.)

Mix all ingredients except olive oil and asparagus tops and then pour it into a greased/sprayed 9 inch. glass pie dish.

Next, cut the top 3 inches off of several pieces of asparagus. I think I used about 12 or so. Wash them and then give them a thin coating of extra virgin olive oil. I just did this in my hand. Held them over the sink and drizzled a bit of EVOO over them and turned them over in my hands until they were coated. Next arrange them in the pie dish over the egg mixture. They will sink a bit. Don’t worry.

Place the pie dish on a baking sheet and bake for about 40-45 minutes depending on how hot your oven is. You may want to check it after 30 minutes or so. You don’t want it to be too jiggly in the middle. I actually started checking it after 20 minutes and just kept setting the timer for 5 more minutes until it looked right. It will be golden brown on top. If it persists in its jiggliness and it’s already getting brownish on top, put some foil over it for the last bit of cooking. When it is ready, remove from the oven and let it sit for about 5 to 10 minutes.

I made this up on the fly one evening and it was super yummy. I hope you enjoy it! I’m sorry I don’t have a real picture but we were really hungry when I made this. Hopefully my substitute image will help your imagination do the picture making.