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Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch baking dish with 1 tablespoon of the oil; set aside. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add carrot and zucchini and cook, stirring often, until fragrant and starting to brown, about 5 minutes. Add asparagus and cook until asparagus begins to soften, about 4 minutes. Transfer vegetables to a large bowl and set aside.
In a second large bowl, whisk together eggs, garlic, cheese, bread crumbs, salt, pepper and parsley. Pour egg mixture over the vegetable mixture and stir to combine. Pour into prepared baking dish and bake until firm, 30 to 35 minutes. Set aside to cool briefly, then slice and serve.