5 whole eggs
5 egg whites
1/2 cup asparagus, chopped
1/3 cup mushrooms, diced
1 cup spinach
1/3 cup red onion, diced
1/3 cup green pepper, diced
1/2 tsp dried basil (or 2 tsp fresh basil)
sea salt and pepper to taste
2 Tbsp parmesan, shredded
2 Tbsp cheddar or mozzarella, shredded
Feel free to add any other vegetables of choice! Zucchini, kale, tomatoes, etc.
1. Preheat oven to 375 degrees.
2. Saute chopped asparagus, onion, green pepper, mushrooms, and spinach in skillet with a little olive oil over medium-high heat for a few minutes until softened. Set aside and let cool for a few minutes.
3. In large mixing bowl, beat together the eggs and egg whites. Add dried basil, salt, pepper, and cheese and stir together gently. Add in the sautéed vegetables.
4. Pour entire bowl into a round baking pan sprayed with nonstick cooking spray and bake uncovered for approximately 30 minutes. Should look lightly golden on edges. Remove from oven and slice into 8 pieces. Serve warm and enjoy!
Store these in the refrigerator (or freezer) as quick and easy leftovers for the whole week - reheat slices for 1-2 minutes in microwave and enjoy!