1 1/2 lb. fresh asparagus
1 1/2 lb. fresh broccoli
3/4 lb. fresh mushrooms
1/4 c. butter, melted
1/4 tsp. nutmeg
salt and white pepper to taste
3/4 c. Gruyere cheese, grated
1 c. thin sliced ham, cut up
5 eggs, beaten
1/3 to 1/2 c. grated Parmesan cheese

Trim and cook asparagus and broccoli and cut into 1-inch pieces. Slice and sauté mushrooms in large buttered baking dish. Pour melted butter over vegetables. Season with nutmeg, salt and pepper. Sprinkle with Gruyere cheese and ham. Cover with beaten eggs. Top with Parmesan cheese and bake at 350°F for 30 minutes or until eggs are set and top is golden brown.