Asparagus Omelet Squares

Here’s a very nice breakfast, brunch or light supper dish. You can get a head start by prepping the veggies the night before. These squares are great warm or at room temperature. They also make a great grab-and-go breakfast—just re-heat in the microwave for 30 seconds and wrap in a piece of wax paper or parchment.  

Ingredients:

2 cups fresh asparagus, cut into 1 inch pieces
6 cups water
1 Tablespoon kosher salt
Vegetable oil cooking spray
2 Tablespoons plain dry bread crumbs
5 eggs
1 Tablespoon flour
1 teaspoon salt
Fresh cracked black pepper to taste
½ cup milk
1 teaspoon soy sauce (trust me)
1/3 cup chopped green onion
1 cup sliced mushrooms
½ cup frozen peas, thawed
1 Tablespoon chives, finely chopped
¾ cup grated Gouda, gruyere or Swiss cheese (I used Gouda)
¼ cup grated parmesan cheese

Directions: Preheat oven to 350 degrees F. Spray a 13 by 9 baking pan with cooking spray. Add the bread crumbs and tilt the pan so that the bread crumbs coat all sides. Toss remaining bread crumbs.

In a medium saucepan, bring water to a boil and add the salt. Add the asparagus and cook for 2-3 minutes or until bright green. Drain in a colander and run cold water over the asparagus until cool to the touch.

In a mixing bowl, whisk the eggs, flour, and salt and pepper together. Add the milk slowly and whisk until combined. Stir in the soy sauce, asparagus, green onion, mushrooms, peas, and chives. Toss the two cheeses together and add ¾ cup of the cheese mixture to the veggie and egg mixture. Pour into the baking pan and sprinkle the remaining cheese on top. Bake for 30-35 minutes until the sides and top are just golden brown.  Let cool for 5 minutes and then cut into squares.

Get creative on me: Some chopped ham or bacon would make this a complete meal. If you don’t like peas, leave them out. Maybe even use egg substitute or change the cheese to cheddar. The world is your omelet!