INGREDIENTS
1 lb
Asparagus
6 oz
Button mushrooms
1 tbsp
Chives
1 clove
Garlic
2
Medium or 1 large tomato
1
Shallot
6
Eggs, large
1/4 tsp
Black pepper, freshly ground
1 dash
Nutmeg
1 tsp
Salt
1 tbsp
Olive oil
1/3 cup
1% milk
1/4 cup
Parmesan cheese
1
Small or 1/2 large zucchini