3 Large Eggs
2 Tbsp Milk
2 Tbsp raw Parmesan, grated
¼ Cup organic Asparagus, diced
3 Sun Dried Tomatoes, packed in oil and diced
Preheat the oven 375 degrees.
Spray or grease mini muffin tins with grapeseed oil spray or butter.
Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.
Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
Bake for 12-14 minutes.
Cool and serve.