- 10-12 eggs
- 2 cans Salmon (fresh if you have)
- 1 cup milk (coconut or almond)
- 1 bunch asparagus
- 1 cup sliced mushrooms
- 1 cup chopped onions
- 3 cloves garlic, minced
- 1 tsp mustard powder
- S and P (to taste)
- 1 cup of your favourite cheese (I've used cream cheese or cheddar)
- 1 Tbsp FOC* for greasing the pan.
Preheat oven to 350˚F. Whisk together eggs and cream until light and frothy; add cheese (reserving some for on top). Season egg mixture with mustard powder, salt and pepper. In a large, oven safe frying pan sauté onions, mushrooms and chopped asparagus in FOC until softened slightly; add garlic near the end. They will finish cooking in the oven so don't over cook. Add the egg mixture and finish cooking in the oven. Bake the eggs until firm (about a half hour). Remove from oven and top with remaining cheese. Let cool slightly then serve.
*Fat of Choice