Modes

Ingredients

• 4 ounces mushrooms, chopped
• 3-5 stalks asparagus, cooked and chopped
• ½ cup onion, diced
• ½ Tablespoon garlic, minced
• 5 eggs
• ½ cup milk
• ½ Tablespoon tarragon, chopped
• ½ Tablespoon chives, chopped
• 3 ounces goat cheese

Instructions

Preheat the Wolf Oven to 350°F on Bake Mode. Whisk the eggs, milk, herbs, and seasoning and reserve.

In a cast iron skillet, heat a few tablespoons of oil until just smoking hot. Add the mushrooms and sauté until caramelized and brown.

Add the onions and sauté until just tender.

Add the cooked asparagus and garlic and sauté until aromatic.

Pour the egg mixture over the vegetables and turn off the heat.

Crumble the goat cheese evenly over the pan.

Place the pan in the oven in rack position 3 and bake for 6-8 minutes until set but not dry. Remove from the oven and serve. Garnish with olive oil, petite greens, freshly shaved Parmesan, or balsamic vinegar if desired.