Ingredients

• 2 tsp minced shallots
• 3 egg whites
• ¼ cup thinly sliced mushroom caps
• 1 tbls water
• 1 tsp chopped fresh parsley Ground black pepper to taste
• ¼ cup steamed, coarsely chopped asparagus

Method

• Preheat oven to 180C
• Heat a pan on a medium heat. Place the shallots and the mushroom caps in the pan, add the chopped parsley, and brown for 2 minutes, stirring occasionally.
• Place mushroom mixture into an ovenproof, baking dish. Arrange cooked asparagus over mushroom mixture.
• In a medium-sized bowl, whisk together eggs and water. Season with pepper. Pour egg mixture on top of vegetable mixture and bake for 15 to 20 minutes, until centre is just set.
• Do not over bake.