Ingredients:

• 6 pasture-raised organic eggs - whisked
• splash of organic whipping cream
• 2T EVOO
• 1T grass-fed butter
• 1/4 small Red onion - chopped
• 2-3 cloves garlic
• red, yellow, green sweet pepper - 2-3 slices of each chopped
• asparagus - 4 spears cut in 1” pieces
• mushrooms - 2 small button or other chopped
• Fresh cayenne peppers 1-2 snipped with kitchen shears
• Green onions - 2 chopped
• 2 small Campari tomatoes
• fresh herbs - rosemary, oregano, thyme, lavender, sage, marjoram - I snip some of each from the garden - use whatever fresh herbs you have
• Feta cheese - crumbled
• sharp cheddar - grated
• parmesan - grated

Directions: Use an iron skillet and HP-EVOO or Grass-Fed Ghee

• Sauté onions, peppers, mushrooms, asparagus in 2T EVOO till tender with sea salt.
• Add garlic and chopped herbs to bloom and add black pepper.
• Add 1 T grass-fed butter
• Add whisked eggs with cream - salt and pepper to taste and turn off burner.
• Sprinkle Feta cheese and top with cheddar, Parmesan or any other cheese you like.
• Snip the fresh cayenne peppers on top.
• Top with thinly sliced tomatoes.
• Transfer to 350° preheated oven x 20 min. 

Serve: Let rest 10-15 min. Cut in 6 wedges.

• Top with fresh green onions, microgreens and salsa
• Enjoy!!