Ingredients - FOR ROASTING: 1 bunch asparagus, woody ends snapped off 2 cups broccoli florets, stems trimmed off, tops broken or cut into pieces 1 1/2 tablespoons olive oil 1/2 teaspoon salt FOR SAUTÉING: 3/4 cup onion, diced (1 small onion) 1-2 cloves garlic, diced 1 cup red bell pepper, diced (1 small pepper) 1 tablespoon olive oil PLUS: 12 eggs 1 cup cheddar cheese, shredded 1 teaspoon salt 1 teaspoon dried basil1/4 teaspoon black pepper

Makes: 24 individual mini omelet bites

1. Heat oven to 425°F. Toss asparagus and broccoli in a medium bowl with the olive oil and salt. Spread evenly onto a baking sheet. Roast in oven for 15 minutes.
2. While the veggies are roasting, heat a skillet on medium-low and add olive oil. Add onion and garlic and sauté until translucent, 5-7 minutes. Then add red pepper and sauté until soft, 5-7 minutes.
3. Remove veggies from oven. Reduce oven temperature to 350°F.
4. Once roasted veggies are cool enough to touch, roughly chop into small pieces.
5. In a large bowl, crack the eggs and whisk until mixed. Add cooked veggies, cheese and seasonings. Stir.
6. Grease a muffin tin with olive oil or non-stick spray. Scoop egg mixture into each well, about 3/4 full.
7. Bake for 20-25 minutes. Enjoy some right away and freeze the rest for a quick breakfast another day. This recipe will make two muffin tins worth of mini omelet bites.

The ends of asparagus can be woody. Snap them off by gripping the end tightly in one hand while holding the top with your other hand. Bend and snap! It has a built-in natural breaking point.

FROM THE POWERUP KITCHEN