Recipe makes 4 large servings.
Macros Per Serving: Protein: 28g | Fat: 19g | Carbs: 37g | Fiber: 17g | Calories: 419
INGREDIENTS:
- 1 dozen organic, pasture-raised eggs
- 1 bunch asparagus, trimmed
- 2 large Russet potatoes, peeled and cut into bite-size pieces
- 2 leeks, trimmed & sliced
- ½ cup shaved organic parmesan cheese (optional)
- ¼ cup organic whole milk or cream
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt & black pepper, to taste
DIRECTIONS:
- Wash asparagus, potatoes, and leeks and leave slightly moist so seasoning will adhere.
- Season with salt, pepper, garlic & onion powder. Place on a parchment-lined baking dish and bake at 375℉ for 15-20 minutes, until potatoes are fork-tender. Remove from oven and place in a glass baking dish.
- In a mixing bowl whisk together eggs, milk, salt and pepper. Stir in cheese.
- Pour entire bowl over vegetable mixture.
- Bake uncovered in oven at 350℉ until egg mixture is cooked through, about 25 minutes (Check regularly the first time you make it, in case your oven cooks at a faster or slower rate than average).