Ingredients :
1/2 lb asparagus, trimmed and cut into 1/2" pieces, 2 cups sliced mushrooms;
1 cups cooked turkey meat, diced; 1/2 onion, diced; 1/2 red bell pepper, diced;
1 Tbsp butter + 1 Tbsp olive oil (I used 2 Tbsp of organic virgin coconut oil);
6 eggs; 2 Tbsp milk (I used almond milk); 1/2 tsp sea salt; freshly ground black pepper;
1 tsp hot sauce (optional); 1 Tbsp chopped fresh Italian parsley or any other fresh herb;
1/4 cup freshly grated Parmesan cheese; 1/2 cup shredded mozzarella cheese
Directions :
Preheat oven to 325F. Heat the oil in an oven-proof pan or skillet over medium high heat.
Stir in the onion, then the asparagus, fry for about 4-5 minutes, add the mushroom slices
and red pepper, continue cooking for another 2-3 minutes, then stir in the turkey.
Meanwhile, beat together the eggs, milk, hot sauce, parsley, salt and pepper. Pour into
the skillet, reduce heat to medium low, cover and cook for 2 minutes. Remove the lid
and put into the oven. Bake for about 10 minutes until the center is set. Change the oven
to broil. Take the skillet out and sprinkle the top with the Parmesan cheese, then with the
mozzarella cheese. Return to the oven and broil until cheeses are melted and golden
browned, about 1-2 minutes. Watch carefully because the cheese can burnt easily.
Serve with a green salad and fresh bread for a nice weekend brunch.
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