Shrimp and Asparagus Frittatas

Ingredients

Olive oil for greasing cookie sheet

12 large eggs
1 lbs asparagus
1 cup 10% cream
2 tsp Dijon mustard
1 tbsp fresh ground pepper
1 tsp sal
2 tbsp garlic powder
1 bunch green onions finely chopped
1 cup crumbled goat cheese
1 package (340 gr)24 to 30 cooked shrimp- peeled

Directions

Preheat oven to 375 F
Cut off 1/2 in. from bottom of asparagus
cut tops of spears into 3 in. lengths (set aside for topping )
cut remaining stalks into 1/4 in. pieces
Set aside spears , cheese and shrimp
Beat eggs until smooth- blend in cream, spices and mustard
Blend in spinach, onion and asparagus chunks only
(Grease cookie sheet with oil - generously)

Pour mixture on cookie sheet
Spread asparagus spears evenly across
Spread shrimp evenly across
Last but not least spread the cheese evenly across the top more or less as desired
Sprinkle with paprika or red pepper

Bake for 23 minutes or until set -
careful not to overcook

Cut in squares and enjoy - serve with toast or hashbrowns or great on their own for a light meal