Ingredients
- -6 eggs
- -1 tablespoon EVOO
- -1/2 tablespoon garlic
- -1/2 cup shiitaki mushrooms, sliced
- -1/2 cup chopped asparagus, quartered
- -salt and pepper to taste
- -2 tablespoons milk
- -3 tablespoons grated cheese (your favorite kind!)
Instructions
- First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
- Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
- While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
- Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
- Bake at 350 for about 25 minutes or until the eggs have set.