Ohh yes I did take a Rachael Ray recipe and add grains! Go ahead and give it a try.
Four 7-inch whole wheat tortillas
10 asparagus stalks, trimmed and cut into 1-inch prieces
2 tablespoons extra-virgin olive oil
1/2 red onion, finely chopped
1 1/2 cups sliced mushrooms
Salt and pepper
4oz. log of goat cheese
3 eggs + ***fresh basil
1/2 cup plain yogurt, Greek-style
*** 1 cup of cooked oat groats
Preheat oven to 375. In a greased pie pan, overlap the tortillas to make a crust, place on a rimmed baking sheet.
Steam aspargus for 2-3 minutes. In a skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms. Season with salt and pepper and cook until mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper.
Spread evenly in the tortilla crust and add the cooked grains, then crumble the cheese on top.
Whisk together the eggs, yogurt, basil, and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.