INGREDIENTS
1 tsp
olive oil
1 medium
zucchini
1/2 lb
asparagus spears
1 small
onion
8
eggs
1/2 cup
grape tomatoes
1/4 cup
fontina cheese
1 large
basil
1/2 tsp
salt
1/8 tsp
black pepper
1/4 tsp
garlic powder
1/4 tsp
oregano
1/4 tsp
dried thyme
4 ozs
goat cheese