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| Prep Time | 20-30 minutes |
| Cook Time | 40-55 minutes |
| Servings |
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Ingredients
CRUST:
- 2 pieces sweet potatos (medium.) peeled and shredded, microwaved for 20 seconds
- 2 lg. eggs beaten
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. rosemary
- 1/2 tsp. Thyme
- 1/2 C. Mozzarella Cheese shredded
- 1/8 C. Parmesan cheese
FILLING:
- 1/2 C. sweet onion chopped
- 10 med. Stalks asparagus chopped into 1” pieces
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 2 tbsp. butter
- 8 pieces eggs beaten
- 1/4 C. whipping cream heavy
TOPPING:
- 4 pieces asparagus spears
- 3-6 pieces cherry tomatoes
Instructions
CRUST:
- Mix all ingredients in bowl and press into the bottom of a sprayed round pan.
- Bake at 375 for 20-25 minutes until center is firm.
- Baking time depends on the type and size of pan used, so you may need to take out early.
FILLING:
- Melt butter in a saucepan and add in the onions, asparagus, and garlic.
- Cook on low heat for 5-10 minutes until onions are slightly transparent.
- Let cool for 5-10 minutes while the crust finishes cooking. Beat eggs and heavy whipping cream until fluffy.
- Add in the asparagus mixture to the eggs, stir, and then pour into crust.
- Sprinkle top with some cracked black pepper and a little salt. Place cherry tomatoes and asparagus spears on top.
- Bake an additional 15-20 minutes until cooked through. Center should be firm and edges slightly brown.
