Ingredients
Scale
- ½ cup asparagus, chopped
- 1 cup fingerling potatoes, chopped
- ¼ purple onion, diced
- ½ cup red pepper, chopped
- 1 tablespoon minced garlic
- 1 tablespoons EVOO
- 1 cup Almond Breeze Almondmilk Original Unsweetened
- 8 eggs, large
- parmesan to taste
- salt and pepper to taste
Instructions
- First, preheat oven to 375.
- Heat a medium (oven safe) skillet over low/medium heat with olive oil and minced garlic.
- Rough chop the potatoes, asparagus, purple onion, and red pepper
- Add potatoes to skillet and sauté for 3-5 minutes
- Add asparagus, purple onion, and red pepper to skillet. Sauté for 8 to 10 additional minutes or until potatoes are half cooked.
- While vegetables are cooking, in a medium bowl, whisk together eggs and almond milk.
- When vegetables are partially cooked, remove from heat, pour egg mixture over the vegetables and bake in the oven for 20-23 minutes.
- Salt and pepper to taste and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes