Cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced red pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup shredded fresh basil leaves
7 eggs, beaten
1/2 cup cold water
3/4 cup shredded Parmesan cheese, divided
Preheat oven to 400 F
Cut asparagus tips; microwave on high for 1 minute, Set aside. Cut remaining stalks into 1-inch pieces.
Coat a large ovenproof saute pan with cooking spray. Add olive oil to the pan and heat over medium heat. Add asparagus stalks, mushrooms and bell pepper; cook for 2 to 3 minutes, or until asparagus is crisp tender. Sprinkle with salt, red pepper flakes and basil.
Blend eggs and water; pour into pan. Sprinkle with 1/2 Parmesan. Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.
Cook over heat for 8 to 10 minutes, or until almost cooked through. Place in the oven for 5 to 10 minutes, or until puffed and golden.
Makes 6 servings
Foodie Friday at Designs by Gollum
