Farmer’s Market Roasted Veggie Breakfast
1 # asparagus, thin, woody ends trimmed
½ C cherry or grape tomatoes, halved
1-1/2 T avocado oil
4 large eggs
2 T shaved Parmesan
1 T chopped chives
Preheat oven to 425ºF.
Toss asparagus and tomatoes with oil in a shallow baking dish.
Place vegetables in a single layer in baking dish.
Roast until asparagus is just tender and tomatoes have wilted, 10-12 minutes.
Crack eggs over asparagus mixture.
Return to oven and roast until egg whites are just set, about 6-8 minutes.
Top with cheese, sprinkle with chives and serve.
Offer crusty bread on the side, if desired.