Oh my, it was delicious. And ever so easy! First you cook some asparagus in salt water until just tender. Then rinse it off with water and set it aside. Wipe out the pan, you'll need it again.
Line a pie plate with 4 wheat tortillas. No need to grease it.
Oh, I forgot to photograph the cooking of the onions and mushrooms in olive oil. But you have seen that sort of thing before. Mix in the asparagus, salt and pepper to taste. Sprinkle the cheese over it.
Whisk the eggs, and then add the yogurt.
Pour it into the shell.
Bake, or in my case, bake a little too long!
The tortilla was the weak link. No one but me liked it for a crust. It seems like this would be quite delicious in a pie crust or even just in ramekins. The innards were magnificent tasting!
Thanks to Rachel Ray for this one! 
Ingredients
- 1/2 serving greek yogurt
- 1/2 medium red onion chopped
- 4 oz goat cheese
- 3 large eggs
- 4 medium chappatti or roti whole wheat tortilla
- 2 tbsps olive oil
- 10 spears medium asparagus
- 1 1/2 cups pieces or slices mushrooms
Directions
- Preheat oven to 375. Grease pie plate and overlap tortillas to make a crust. Place on rimmed baking sheet.
- Fill a large skillet 1/3 of the way with salted water and bring to a boil. Add asparagus and cook 1 minute. Drain, rinse under cold water and pat dry.
- Wipe out skillet and add olive oil over med-hi heat. Add onions and mushrooms, season with salt and pepper and cook until mushrooms are golden, about 3 min. Add asparagus, season with salt and pepper.
- Put vegetable mixture in pie pan and spread evenly in tortilla crust. Crumble cheese on top.
- In medium bowl, whisk eggs and yogurt, pour in tortilla crust. Bake 30 minutes until lightly golden and set in the center. Let rest for 10 minutes before serving.
