Ingredients
Scale
- 1 Tbsp ghee
- 2 sweet potatoes, chopped
- 1 onion, diced
- 1 zucchini, chopped
- 1 cup asparagus, chopped
- 1/3 cup mushrooms, sliced
- 12 eggs
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1 tsp thyme
- 1 tsp paprika
Instructions
- Preheat oven to 350.
- In a large cast iron skillet, heat the ghee on med-high heat until melted. Cook the sweet potato, onion, zucchini, asparagus and mushrooms for 5-10 minutes, or until softened.
- Add the seasonings and mix thoroughly.
- Beat together the 12 eggs and pour into the cast iron.
- Place the skillet in the oven and cook for 30 minutes, or until the eggs have fully set.
- Remove from the oven and let it cool for 15 minutes before cutting and serving! Keep in the refrigerator for up to a week.