| 2 tbsp (30 mL) | olive oil |
| 1 | onion, diced |
| 1 cup (250 mL) | assorted mushrooms, sliced |
| 1 cup (250 mL) | broccoli florets |
| 1 cup (250 mL) | cherry tomatoes, halved |
| 8 | asparagus spears, woody ends removed, cut into 1-inch (2.5 cm) pieces |
| 8 | eggs |
| 1 cup (250 mL) | milk or cream |
| 1 tsp (5 mL) | onion powder |
| Salt and pepper | |
| 1 cup (250 mL) | frozen hash brown potatoes (diced) |
| 1 1/2 cups (375 mL) | shredded mozzarella cheese |
| # Eggs Required | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
Preheat oven to 350°F (180°C).
Step 2
In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, for 2 minutes. Add mushrooms, broccoli, tomatoes, and asparagus; cook, stirring occasionally, until veggies are tender-crisp, about 5 minutes. Remove from heat.
Step 3
In a large bowl, whisk together eggs and milk until blended. Add onion powder and season with salt and pepper. Add vegetables, hash browns and cheese and stir to combine.
Step 4
Pour egg mixture into a greased 9-inch (23 cm) square baking pan. Bake, uncovered, until a knife inserted into the center comes out clean, 45 to 50 minutes.
Step 5
Let stand for 10 minutes before cutting.
| Calories: | 354 |
| Fat: | 22 g |
| Saturated Fat: | 8 g |
| Trans Fat: | 0.1 g |
| Sodium: | 473 mg |
| Sugars: | 5 g |
| Protein: | 22 g |
| Fibre: | 3 g |
| Carbohydrate: | 18 g |