Ingredients
- 1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives
1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato
Description
A Lovely Egg Dish That Highlights All The Flavors Of Late Spring. This Dish Can Be Made Ahead Of Time And Served Room Temperature. Perfect For Brunch Or Even A Light Lunch!
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter