1 onion (diced)
1 cup fresh spinach (chopped)
1 cup broccoli (steamed & chopped)
1 cup asparagus (chopped)
1 clove garlic (finely chopped)
½ cup milk
1/3 cup Parmesan (grated)
1 tsp olive oil
1 tsp salt
1 tsp pepper
Heat oven to 200C.
In a small frying pan, heat the oil. Add the garlic and cook for a minute, then add the asparagus and broccoli and sauté for 3 minutes. Then add the spinach and cook until wilted, about two minutes.
Wisk together eggs, milk, cheese, salt and pepper. Add the vegetables to your baking dish and pour the mixture over.
Place baking dish in the oven and bake for 20 minutes until the eggs are set and the top is browned.
Cut into wedges and serve with a glass of Chardonnay for brunch.
Cooks in: 40 minutes
Pairs well with Survivor Wild Yeast Chardonnay.