| Recipe of the Month |
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- 3 T olive oil
- ˝ pound fresh asparagus, trimmed and cut into one inch pieces
- ˝ pound fresh portobello mushrooms, sliced into ˝ inch pieces
- 6 eggs
- 1 T water
- 1 tsp chopped fresh thyme
- 3 T grated parmesan cheese (for B types) or 3 T mozzarella (for A, AB and O types)
- Preheat oven to 325 degrees F.
- Heat olive oil in an oven-safe skillet over medium low and stir in asparagus. Cook until the asparagus is tender.
- Stir in the mushrooms and continue cooking 5 more minutes.
- Whisk together eggs, water and thyme in a bowl. Pour the egg mixture into the skillet and reduce heat to low. Cover and cook for 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10-15 minutes, or until eggs are no longer runny. Top the mixture with the cheese. Turn on the broiler and broil until cheese is melted and slightly brown.
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