Ingredients:

2 tbsp chopped fresh sage (can substitute a different herb)

2 tbsp oil

1 large zucchini - diced

1 cup sliced mushrooms

1 pound asparagus - cut into bite sized pieces (ends removed)

1 small onion diced

2 slices good bread toasted and cubed

6 eggs

1 cup milk (can use oat or unsweetened almond)

4 oz crumbled goat cheese

 

Directions:

Preheat oven to 375°. Put 2 tbsp oil in cast iron pan and put over med/high heat. Rub oil up sides of pan. Add sage stir and cook for 1 min. Add vegetables, cover and cook for 3 min. In a small bowl whisk eggs and milk. Add bread to pan and pour egg mixture over. Crumble goat cheese on top and put in over and cook until eggs are set (approx. 20 min)

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