Farmers Market Baked Omelet

Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Sauté mushrooms and asparagus until mushrooms are golden brown and asparagus is fork-tender, about 5 minutes. Let cool briefly.

Beat eggs, salt and pepper in a large bowl. Fold in cooled vegetables and grape tomatoes. Pour into a glass 9-inch pie plate sprayed with non-stick cooking spray.

Bake at 350 degrees for 20 minutes or until center is set. Sprinkle Parmesan cheese and shredded basil. Let stand for 5 minutes before serving.