Fit For Fall 2012 | Amy Ignatius
¼ teaspoon dry mustard (optional)
½ lb asparagus, trimmed, then cut into ½” pieces
¼ onion, diced
½ tomato, diced
2-4 mushrooms, thickly sliced
Salt and pepper
Preheat oven to 350°F.
In a small bowl, beat eggs slightly. Add dry mustard (or other spices to your liking) and beat until thoroughly mixed. Set aside. In a non-stick baking dish or pie pan place all vegetables. Sprinkle with salt and pepper. Pour egg mixture over vegetables. Bake 30 minutes or until done. Makes 2 servings.