Ingredients:

  • 8 oz cremini mushrooms, sliced
  • 1 lb asparagus, woody ends trimmed, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Heat oil in an ovenproof skillet over high heat. Add the diced onions and sliced mushrooms, cooking for 5–7 minutes without stirring too often, until the mushrooms are mahogany-colored and the onions are translucent.
  3. Stir in the asparagus pieces and minced garlic, cooking for another 3 minutes until the asparagus is vibrant green.
  4. While the vegetables sear, whisk the eggs, heavy cream, salt, pepper, and parsley in a bowl until the mixture is pale yellow and no streaks of egg white remain.
  5. Pour the egg mixture directly over the vegetables in the skillet and use a spatula to distribute the vegetables evenly.
  6. Sprinkle the shredded mozzarella cheese across the top.
  7. Transfer the skillet to the oven and bake for 10–12 minutes until the edges are golden and the center has a slight, jelly-like wobble.