This overnight omelette is great for holidays, weekends and travelling to the cottage. Prepare it in advance so you can enjoy your morning coffee and newspaper while it bakes. Find a whole wheat baguette in the bakery section of most grocery stores. Shred a blend of light cheeses in your food processor and store in a resealable bag to have on hand for pizzas, quesadillas and sandwiches.

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Servings: 6-8

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Ingredients

  • 10 to 12 stalks Ontario Asparagus (approx 2 cups/500 mL)
  • 1 whole wheat baguette (325 g approx)
  • 1 cup (250 mL) finely diced maple ham
  • 2 cups (500 mL) shredded light cheese (Havarti, Swiss, Parmesan, Cheddar, Friulano or a blend)
  • 1/4 cup (50 mL) finely chopped green onion
  • 3 Ontario Eggs
  • 3 Ontario Egg Whites
  • 2-1/2 cups (625 mL) 1% Ontario Milk
  • 1 tbsp (15 mL) Dijon mustard
  • 1/4 tsp (1mL) each salt and pepper
  • 2 tbsp (25 mL) grated Parmesan cheese (optional)

Instructions

Wash and trim asparagus. Place in shallow heatproof dish and cover with boiling water for 2 minutes. Drain and rinse under cold water. Chop remaining stalks into 1-inch (2.5 cm) pieces to make about 2 cups (500 mL).

Cut or tear baguette into cubes; spread in greased 13- x 9-inch (3 L) baking dish. Evenly spread chopped asparagus, ham and shredded cheese in dish; sprinkle with green onions.

In bowl, beat eggs with egg whites. Add milk, mustard, salt and pepper; pour over bread mixture, pressing and smoothing top. Cover and refrigerate for at least 4 hours and for up to 12 hours. Sprinkle with Parmesan cheese (if using). Bake in 350°F (180°C) oven for 1 hour or until golden. Let stand for 10 minutes before serving.

Nutritional information

When recipe serves 8:

  • Protein: 21.0 grams
  • Fat: 10.0 grams
  • Carbohydrates: 28.0 grams
  • Calories: 286
  • Fibre: 3.5 grams