asparagus, spinach, and feta cheese frittata

frittatas are amazing because everything about them is super easy. from prep, to cook, to clean up, they're perfect for when you don't have much time, but don't want to sacrifice a nutritious meal.

frittata (modified from this recipe):

10 egg whites

2 eggs
2-3 tablespoons soy milk

1 tablespoon extra virgin olive oil

5 cloves of garlic, minced

apx 20 asparagus spears, tough ends removed and cut into 1 inch chunks

4 cups of fresh spinach, roughly chopped

3 green onions, diced

1 cup feta (i use french, but any variety would work), crumbled

salt and pepper, to taste

preheat over to 350 F. 

whisk together eggs, egg whites, and soy milk (use more milk for fluffier eggs, and less for denser eggs) and set aside. in an oven safe skillet (i used cast iron) heat the olive oil. add the asparagus, spinach, onion, salt and pepper, and cook on medium for 5-7 minutes or until asparagus is tender and spinach has wilted. pour the egg mixture over the veggies and mix in about half of the feta. cook for an additional 5-7 minutes on medium-low until the eggs are mostly set. sprinkle the remaining feta over the eggs and transfer the skillet to the oven. bake for 10-15 minutes until the frittata is firm, and broil for 1-2 minutes to allow cheese to brown.