For today’s Meatless Monday, we start with the bounty from Nathan’s solo trip to the Farmer’s Market.

Saute the onion in about a tablespoon of butter.

Add the asparagus, chopped up.

Add the mushrooms, also coarsely chopped. Let cook until the asparagus is almost soft to your liking (think like al dente for pasta).

While the veggies are cooking…

Mmmm. Smoked mozzarella. Shred this in a bowl. Preferably one with a spout. It makes later steps easier.

Add a tub of cottage cheese to the mozzarella.

More Farmer’s Market bounty. 8-10 eggs. Scramble them up. Add them to the cheeses.

Mix all the cheeses and eggs together. Add the veggies, salt, and pepper.

Pour the mixture evenly into 2 9-inch pans sprayed with cooking spray. I topped one of them with sliced tomatoes. (I didn’t put tomatoes on the other one because I’ll freeze it for lunch leftovers.) Bake at 400 for 45-50 minutes.

Let rest 10 minutes before slicing.

Mmmm. We love Meatless Mondays.

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I’m looking for some new ideas for Meatless Mondays. Anyone have any ideas for me? Send me a link and I’ll try it! But, be warned. I’ll leave out the celery. Celery makes me angry.

I’m excited to see what you send me!