Ingredients:
1 large red bell pepper, chopped
1 cup sliced mushrooms
1 1/2 cups sliced shredded Swiss cheese, divided
1/4 lb asparagus, cut in one inch pieces
7 large eggs, lightly beaten
1/2 cup mayonnaise
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbsp dried Italian salad dressing mix
Instructions:
In a lightly greased 9 1/2 inch deep dish plate layer the pepper, mushrooms and half of the cheese. Top with the asparagus and the remaining cheese. In a large bowl combine the eggs with the mayonnaise, dried oregano, dried basil and Italian salad dressing mix. Pour evenly over the cheese. Top with fresh basil, if desired. Bake in a 375 degree oven for 40 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
