This is perfect for a quick breakfast or if you want o host a brunch that will impress your guest! It's super easy to make and can be made ahead of time and just warmed up.
1/2 cup of non dairy milk( full fat coconut, oat milk, or almond all work great)
3/4 tsp fine sea salt
1/4 fresh ground pepper
1 cup cherry tomatoes, halved
1/2 shallot diced fine
1/4 chopped fresh basil
7 or 8 asparagus spears
Optional add ons: 1/2 cup parmesan cheese, pre-cooked shredded sweet potato, or fresh spinach finally chopped.
Preheat oven to 350 degrees
Warm a pan on medium-high heat with 1 tsp of olive oil, pre cook asparagus for 4-5 minutes until softened.
In a large bowl, beat the eggs with milk, salt, and pepper
Combine tomatoes, shallots, and basil
Prepare tart pan, and pour egg mixture into the pan, top the mixture with the pre cooked asparagus.
Bake for 25-30, or until the center is firm.