5 eggs
1 c. 1% milk
fresh ground pink peppercorns to taste
1 whole wheat tortilla
12 spears of Oven Roasted Asparagus
1/4 c. fresh goat cheese or Feta, crumbled
Preheat oven to 425.
Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Arrange asparagus in spiral pattern on top of tortilla. Scatter cheese evenly over the asparagus.
In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.
Gently pour egg mixture over arranged asparagus & cheese using a circular motion.
Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.
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