Serves 6
Ingredients
- 1 Tbls. olive oil
- 1/2 cup chopped onion
- 1 lb. asparagus, trimmed into small pieces
- 2 cups spinach
- 2 tsp. thyme
- 2 tsp. garlic granules
- 8 eggs
- 1/2 cup half & half (or coconut milk for dairy free)
- 1 Tbls. Dijon mustard
- 1 cup shredded Gruyere cheese
- salt & pepper to taste
- Topping ideas: more cheese, flakey sea salt, avocado, hot sauce, microgreens, diced tomatoes, capers
Directions
- Prep. Preheat oven to 375F. Grease a pie dish with oil or spray.
- Sauté. Heat a large skillet with oil. Add onion for 2-3 minutes, then asparagus for 3-4 minutes. Add spinach, thyme and garlic and cook another 2 minutes until wilty. Set aside.
- Whisk. Whisk eggs, half & half, mustard, salt & pepper in a bowl. Stir in the cooked veggie mixture.
- Cook. Pour egg mix into greased pie dish and bake for 30-35 minutes. Serve with any desired toppings.
