Serves: 4-6| Prep Time: 50 minutes Cooking time: 35-40 minutes
Ingredients
1 tsp extra virgin olive oil
1 brown onion, diced
1 large zucchini
200g button mushrooms
1 medium sweet potato (or 1/4 of medium pumpkin)
1 bunch of asparagus
6 free range eggs
1 cup almond milk
Directions
Step 1. Preheat the oven to 200°C
Step 2. Place chopped sweet potato (or pumpkin) onto a baking tray, drizzle with a little olive oil, season with salt and pepper and roast for approx. 30 minutes.
Step 3. Heat olive oil in a pan over medium heat and cook the onion for 2-3 minutes, stirring until soft. Add asparagus, zucchini and mushrooms stir until tender.
Step 4. Whisk eggs and almond milk together in a bowl until frothy.
Step 5. In a baking tray add all the ingredients and pour the egg mixture over the top.
Step 6. Cook in the oven for approximately 35-40 minutes.