Servings: 6 servings 1x
Ingredients
- 2 teaspoons avocado or olive oil
- ½ lb. asparagus, ends trimmed and cut into 1-inch pieces (about 2 cups)
- 1 leek, end and dark green top removed and white to light green parts roughly chopped (about 2 cups)*
- 3 garlic cloves, minced
- ½ cup feta cheese, crumbled (omit for dairy-free)
- 10 large eggs
- 2/3 cup milk of choice (use dairy-free if needed)
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 2 tablespoon fresh dill, chives or parsley (optional)
Instructions
- Preheat the oven to 375ºF. Grease a 10-inch round baking dish (11×7 inch baking dish works too). Set aside.
- In a large sauté pan, heat oil on medium-high heat.
- Once hot, add the asparagus, leeks and garlic to the pan and sauté for 6-8 minutes.
- Transfer sautéed vegetables to the greased baking dish; spread out evenly. Top evenly with feta cheese and optional herbs. Set aside.
- Crack the eggs into a medium bowl. Add milk, salt and pepper and whisk well.
- Pour eggs over the vegetables and cheese.
- Bake in oven for 20-24 minutes or until center is firm. Baking time will depend on size of baking dish.
- Once cooked through, remove from oven and let set for 5 minutes before serving.
- Top with fresh dill, chives or parsley if desire.
Notes
*After the leek has been roughly chopped, place in a colander and rinse under water to make sure all dirt is removed.
Nutrition Information
- Serving Size: 6 servings
- Calories: 180
- Fat: 12 g
- Sodium: 450 mg
- Carbohydrate: 7 g
- (Fiber: 1 g
- Sugar: 3 g)
- Protein: 13 g