Fresh on the Menu

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 large carrot (or 1 cup of baby carrots), peeled and diced
• 1 pound Certified SC Grown asparagus, cut on the diagonal into bite-sized pieces
• 4 ounces Certified SC Grown sugar snap peas, halved
• 3-4 cups chopped Certified SC Grown broccoli florets (about 1 medium head of broccoli)
• 2 cloves garlic, minced
• 8 ounces baby bella mushrooms, sliced
• 1 pint cherry tomatoes, halved
• 4 ounces crumbled feta cheese
• 12 large eggs, whisked
• 1/2 cup milk
• salt and pepper