Ingredients

The following ingredients have 8 Servings
  • ½ cup finely chopped onion
  • 2 garlic cloves (minced)
  • 1 tablespoon olive oil
  • 2 whole eggs (beaten)
  • 6 egg whites (beaten)
  • ¼ cup feta cheese
  • 1 pound asparagus (edges trimmed and chopped)
  • 3 slices nitrate free bacon (cooked and chopped)
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon sweet basil
  • ¼ teaspoon oregano

Instruction

  • Preheat oven to 350 degrees F. Lightly spray a 9 inch pie pan or 12 count muffin tin with nonstick cooking spray ( I like to use cupcake liners).
  • Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring occasionally, until onions are soft. Stir in asparagus and continue to cook for 3-4 minutes until bright green and crisp.
  • In a large bowl, combine eggs, cheese, basil, oregano, salt and pepper. Add asparagus and bacon and stir to blend. Scoop into prepared pie pan or muffin tins.
  • Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.* I do not like wet eggs and so I prefer to cook and an extra 5 minutes or so until light brown around edges and top.