INGREDIENTS
1/2 lb ground American lamb
1/2 bunch asparagus, trimmed
2 tbsp olive oil, divided
1/4 cup chopped yellow onion
1 cup sliced baby bella mushrooms
1 garlic clove, minced
8 large eggs
2 tbsp half-n-half
3/4 cup crumbled goat cheese
salt and pepper to taste
DIRECTIONS
Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking spray. Place the asparagus on the baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Cook the asparagus for about 12 minutes or until golden. Remove from oven and cut stalks into thirds. Set aside.
In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes. Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.
In a medium bowl whisk together eggs and half-n-half. Pour the egg mixture into the skillet with the ground lamb and vegetables. Let it cook for about a minute and then sprinkle the crumbled goat cheese on top. Turn off the heat and put the skillet into the oven. Bake until the eggs are set about 10 to 12 minutes. Remove from oven and enjoy!
