This is a versatile recipe in which you can easily substitute whatever season veggies are available. But make a point to take advantage of early spring asparagus to make this meal. It works as breakfast, lunch or dinner and, if there are leftovers it’s as good cold as fresh from the oven. Since this recipe does away with the crust, take the time saved to brown fresh mushrooms and lightly cook the asparagus. (For those who must have a crust, be sure to bake the dough before adding the egg mixture.) I prefer havarti cheese for this but any good melting cheese will do. Total time required 60-75 minutes.
What You’ll Need:
- 1 Tablespoon olive oil
- 8 oz. fresh baby bella or cremoni mushrooms (cleaned and quartered — about 2 cups)
- 1 bunch of asparagus chopped to around 1 inches.
- 6 ClemTuck Farm eggs
- 1/4 cup milk (whole milk is best)
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded cheese (your choice: havarti, fontina, mozzarella)
Directions:
- Preheat oven to 350 degrees and spray a 9 inch pie dish with cooking spray.
- Heat a medium skillet on stovetop with 1 tablespoon olive oil to medium/high. Add the mushrooms. Season with salt and pepper. Sauté until the mushrooms have given up their liquid, 5-7 minutes. Remove from the pan and set aside.
- Add the chopped asparagus and sauté in the same pan mushrooms were in for 3 minutes. Remove from pan and set aside with the mushrooms.
- Whisk the eggs and milk until slightly frothy. Then add the cheese and veggies and stir to combine.
- Spray the 9 inch pie dish with cooking spray and pour the egg mixture into the dish.
- Bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven. Let cool slightly. Slice, serve and enjoy.