By Barbara Lubbers, Assistant General Manager and Cycling Instructor
Simple and delicious! Hopefully, you can get your hands on eggs or, perhaps you loaded up on eggs and need to use them!
10 eggs beaten
Asparagus, broccoli or zucchini (tossed with olive oil, minced garlic or garlic powder, salt and pepper, and a sprinkle of Parmesan cheese and roasted) Any other veggies you have on hand Handful of any shredded cheese (I used cheddar) Splash of milk or half and half Salt and pepper to taste
I put the oven on 425°, tossed asparagus with a little olive oil, garlic powder, salt and pepper and about a quarter cup of Parmesan cheese. I roasted the vegetables on a cookie sheet lined with parchment paper for about 12 minutes. Set aside.
Lower oven to 375.
Line a 9 x 13 baking dish with parchment paper and spray with Pam for easy clean up.
Cut the asparagus into small bite-size pieces and spread in the pan.
Add the extra veggies (I used mushrooms and a few diced cooked new potatoes I had leftover), the shredded cheese, the splash of milk and salt and pepper to the beaten eggs.
Poor in the pan on top of the roasted vegetables. Stir lightly with a fork. Bake for 20 minutes.
Barbara has taught group exercise classes at Club Greenwood since 1992 and has served as Director of Group Exercise on two separate occasions. Barbara was promoted to the position of Assistant General Manager in May 2007. She assists and oversees two department managers, concentrating on improving the level of service we provide to our members. She is certified in Personal Training, Lifestyle and Weight Management and Indoor Cycling, and teaching her Spin class is the best part of her week! Barbara and her husband, Steve, married in 1982 and have one son, Travis.