• I cup of chopped mushrooms (any kind is fine)
• 2 handfuls of baby spinach
• 1 cup of chopped asparagus
• 1 cup of sweet onions
• 6 organic eggs
• 2 tablespoons of half and half
• 1 cup of your favorite shredded cheese (optional)
• 1 tablespoon of butter or olive oil
• salt and pepper

Directions:

Preheat oven to 350

Stir together the butter or olive oil in a cast iron pan with onions. Cook until translucent and then add the mushrooms. When the mushrooms cook down, add the spinach and asparagus and sauté for about 1 minute. Whip the eggs in a bowl and add the salt and pepper and cheese. Add to the pan and stir for about 1-2 minutes. When you see the eggs start to form, put in the oven for 17 – 20 minutes.

Remove from the oven and let cool for 1 – 2 minutes.

Arugula Salad

• 1-2 handfuls of arugula
• 1 cup of chopped baby tomatoes
• 2 tablespoons of Balsamic Vinegar
• 2 tablespoons of Olive Oil

Toss together the arugula and tomatoes add vinegar and olive oil.

Enjoy!