Wednesday, November 2, 2011

Mushroom & Asparagus Fritatta

1 Bunch of Asparagus
2 Large portabella mushrooms
6 Eggs
Olive oil
Pine nuts

I rarely measure anything I cook, but I'll try to let you know what I did because it was delicious!

Add olive oil and heat non stick over proof pan, slice asparagus & mushroom and toss in pan, cook throughly adding basil and pine nuts. Scramble all 6 eggs and pour evenly over veggies. Then Grill in oven for about 10 min or less. Keep an eye on it, it cooks quickly. Serve with sliced avocado. Great for leftovers or make it the night before and heat it up for a quick breakfast.

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