Ingredients:

• 8 oz baby bella mushrooms, sliced
• 1/2 bunch asparagus, chopped
• 1 bunch scallions, sliced, greens and whites separated
• 2 tbsp olive oil
• 8 eggs
• 1/2 cup milk (of choice)
• 1/2 tsp garlic powder
• Salt and pepper to season
• 2 oz goat cheese, crumbled

Method:

Preheat the oven to 375°F.

Whisk the eggs, milk, garlic powder, and salt and pepper until well combined. Set aside.

Heat 1 tablespoon of olive oil in a 12-inch oven-safe pan over medium heat. Add the mushrooms and spread them into an even layer. Allow them to cook undisturbed until they release their moisture and begin to turn golden brown and crispy, about 5–10 minutes. Avoid salting the mushrooms before they brown. Once golden, add the asparagus and cook for an additional 3 minutes, until bright green. Turn off the heat and stir in the scallion whites.

Next, pour in the egg mixture, stirring so the veggies are evenly distributed. Top with the crumbled goat cheese and bake in the oven until the eggs are set, about 15 minutes. When you jiggle the pan, the eggs should move gently, but should not be liquidy.

Top with scallion greens and serve warm.