YIELD: 6 servings
DIRECTIONSSauté onions in oil until softened. Add asparagus and mushrooms; sauté until crisp-tender. Add seasonings and mix well. Divide vegetables into 6 oiled 6-ounce ramekins or custard cups. Mix broth into eggs. Pour egg mixture evenly over vegetables. If desired, sprinkle matzo over top. Bake at 350°F for 25 to 30 minutes or until knife blade inserted near center comes out clean.