I usually make two at a time since it goes so quickly. Serve with roasted potatoes or a green salad. Enjoy!

1 bunch asparagus, cut off the ends, cut asparagus spears into 2” pieces
4 eggs
1 cup low-fat milk
½ sea salt
¼ teaspoon black pepper
Pinch nutmeg
1 tablespoon fresh basil, minced
1 teaspoon olive oil or ghee
1 leek, white part only, minced
¼ cup red bell pepper, diced
1 cup grated mozzarella or gruyere cheese

Preheat the oven to 350 degrees. Spray an 8 inch cake pan and set aside
Steam the asparagus in a sauce pan for 5 minutes until tender. Drain and set aside.
In a medium size mixing bowl whisk together the eggs, milk, sea salt, black pepper, nutmeg and basil. In a medium sauté pan, heat the olive oil or ghee, leek, red bell pepper on medium-high heat for 5 minutes, stir often. Add the cooked vegetables, steam asparagus and grated cheese to the egg mixture and pour into the sprayed cake pan.
Let cook for 45-55 minutes. Take out of oven and let cool to set.

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