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Heat dressing in a large ovenproof skillet over medium heat. Add mushrooms and red pepper. Cook and stir 5 minutes. Add well-drained asparagus. Beat eggs, milk and ½ cup provolone cheese in a medium bowl. Pour over vegetable mixture in skillet. If handle of skillet is not ovenproof, wrap it in foil. Bake in a preheated 350-degree oven 20 minutes or until eggs are almost set. Remove from oven and sprinkle with remaining ½ cup provolone cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted on top. Cut into wedges to serve.
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