5 large whole eggs
1/2 cup egg whites (about 4 large egg whites)
1/2 tsp sea salt, divided
1/8 tsp fresh ground black pepper
1½ tsp olive oil
1/4 lb Brussels sprouts, trimmed and quartered
2½ oz white button mushrooms, thinly sliced
1 cup peeled and diced butternut squash (¼-inch cubes)
1 large shallot, minced
1 sprig fresh rosemary, leaves minced
1 large clove garlic, minced
1 oz goat cheese, crumbled
2 tbsp grated Parmesan cheese
Preheat oven to 375˚F.
In a medium bowl, whisk eggs, egg whites, ¼ tsp salt and pepper; set aside.
In a 10-inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining ¼ tsp salt. Sauté, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.
Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. Let rest for 5 minutes. To serve, carefully invert onto a plate. (Tip: Run a thin knife around edge and place plate over top of skillet; flip skillet to release onto plate.)