| Asparagus Omelet 2 packages of frozen asparagus spears
6 eggs, beaten
2 cups of milk
1/2 pound of sharp cheddar cheese, cubed
1 teaspoon of salt
1/2 cup of butter
1 onion, grated
2 cups of soft bread crumbs (3 slices)
2 cups of 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 (300ºF. to 325ºF) or until firm. Source: Mountain Measures---Junior League of Charleston, WV. ed. 1974 By Bill Spalding <billspa@icanect.net> on May 13, 1997 Recipe by: Mrs. Frederick H. Belden, Jr. Posted to MM-Recipes Digest V4 #157 by Walt Gray <waltgray@mnsinc.com> on Jun 05, 1997
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