Baked Eggs With Asparagus & Mushrooms

• 2 cups Crimini Mushrooms, Sliced
• 1 cup Asparagus, Sliced Into Think Rounds
• 10 whole Eggs
• 1 cup Non-fat Milk
• 1 teaspoon Sea Salt
• 1 teaspoon Fresh Ground Black Pepper
• 1 cup Low Fat Cottage Cheese
• 1 cup Shredded Cheese Of Your Choice (I Used Peppadew Harvati, But You Can Use Anything Such As Pepper Jack)
• 1 whole Tomato, Diced
• 1 Tablespoon Basil, Sliced Into Thin Ribbons (chiffonade)

1. Preheat oven to 450u0b0.
2. Coat pan with olive oil and saute mushrooms over medium high heat until tender and brown. Set aside.
3. Saute asparagus over medium high heat for about 2 minutes until slight tender and bright green; set aside. You don't want to overcook this because it will finish cooking in the oven and give the bake a nice crunch.
4. Crack the eggs into a large mixing bowl; add milk, salt and pepper and whisk to combine. Then add the cottage cheese, shredded cheese and stir to combine. Add the tomatoes, basil, asparagus and mushrooms and stir. Spray a 9x13 baking dish with cooking spray then pour egg mixture into dish.
5. Bake until eggs are golden, set and puffy, about 20 minutes on the middle rack of the oven.
6. Cut into 8 large rectangles or 12 smaller-sized squares and serve.

crimini mushrooms, eggs, milk, salt, fresh ground black pepper, low fat cottage, shredded cheese of, tomato, basil

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-eggs-with-asparagus-mushrooms/ (may not work)