8 large eggs
2 tablespoons extra virgin olive oil
½ yellow onion, finely chopped
3 parsnips, peeled and thinly sliced
1 pound asparagus, finely chopped
zest of 2 lemons
¼ cup parmesan cheese, finely grated (optional)
¼ teaspoon nutmeg
½ teaspoon black pepper
½ teaspoon sea salt

How to cook:

  1. In a large bowl, whisk together the eggs, then set aside. Preheat oven to 350°.
  2. Coat an 8-inch cake pan with cooking spray and set aside.
  3. Heat the oil in a large sauté pan over medium-high heat. Add onion and parsnip. Sauté until tender.
  4. Add asparagus and sauté an additional minute, until bright green, then add lemon zest, cheese, spices, and sea salt.
  5. Transfer to the cake pan. Pour eggs over the vegetable mixture, stirring to combine.
  6. Bake for about 20 minutes or until set. Slice and serve.

Serves 6

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