Asparagus, mushroom, egg and goat cheese breakfast casserole {vegetarian, gluten-free} Recipe

Ingredients

• 2 tsp olive oil
• 1 small onion, diced
• 1/2 red bell pepper, chopped
• 2 cups chopped asparagus (12-15 spears)
• 8 oz sliced mushrooms, cremini or white button
• 6 large eggs
• 2 oz soft goat cheese
• 2 tsp milk (nonfat or low-fat)
• 2 tsp chopped fresh dill weed
• 1/4 tsp kosher salt
• 1/4 tsp fresh black pepper
• 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
View Full Recipe at The Perfect Pantry