1/2 cup milk
1 shallot finely chopped
1 grated garlic clove
6-8 small chopped asparagus
5-6 shitake mushrooms roughly chopped
1/2 cup peas
2 tbsp chopped rosemary
1 tbsp chopped thyme
1 tsp red pepper flakes
2 tbsp butter
1 tbsp olive oil
1 cup mix of swiss and gruyere cheese
salt & pepper
1 tbsp of mix of chopped rosemary and thyme
Preheat your oven to 375 degrees F.
In a medium skillet, on medium heat, add in the butter and olive oil. Lightly sauté the chopped shallots and garlic. Add in the mushrooms, peas & asparagus(leave some asparagus and peas out), add in the herbs, red pepper flakes, s&p.
Whisk eggs, milk, salt and pepper in a medium bowl until foamy. Add this mixture to the cooked veggies, and mix gently. Top it with the cheese and mix gently again. Do not overmix. Add in the remaining veggies on the top. Put the skillet in the oven and bake for about 25 minutes until it is golden brown in color. Top it with some extra chopped rosemary and thyme for garnish.