Ingredients
- 3 tbsp. butter shopping list
- 1 cup potato, peeled and diced shopping list
- 1 cup sweet onion, chopped shopping list
- 1 cup small white mushrooms, sliced shopping list
- 12 oz. cooked asparagus, cut in 1/2 inch pieces; reserve the tips shopping list
- 1 cup ham, diced (optional) shopping list
- 12 large eggs, beaten shopping list
- 1 1/2 cups half and half shopping list
- 2 1/2 cups mozzarella, shredded shopping list
- 1 cup ricotta cheese shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/2 cup parsley, chopped shopping list
- salt shopping list
- pepper shopping list
How to make it
- Preheat oven to 350F
- Melt butter in nonstick skillet
- Cook potatoes, onions and mushrooms over medium heat until tender
- Add asparagus pieces and ham
- Season with salt and pepper
- Spread mixture into an oil sprayed 9x13 inch baking dish
- Stir in cheeses, cream, parsley, salt and pepper into beaten eggs
- Pour egg mixture into baking dish
- Top with asparagus tips
- Bake for 45-55 minutes, until set in the middle
- Cool for 10 minutes
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