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Ingredients
Scale
- 10 large eggs
- ½ cup yogurt (dairy or dairy-free)
- 2 tablespoons olive oil
- 1 leek (white and light green parts chopped)
- ½ pound thin asparagus (trimmed and cut into ½-inch pieces)
- 1 cup frozen peas
- 1 cup baby spinach (packed)
- Salt and pepper (to taste)
- 4 ounces goat cheese (or feta/other cheese)
- Optional garnish: fresh dill and parsley
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat.
- Sauté chopped leek for 3-4 minutes until softened.
- Add asparagus, sauté for 1-2 minutes.
- Stir in frozen peas, sauté until heated through.
- Add baby spinach, season with salt and pepper, cook until wilted.
- Whisk eggs and yogurt in a bowl, season, and pour over veggies.
- Cook on stovetop for 2-3 minutes, lifting edges with a spatula.
- Top with reserved vegetables and goat cheese.
- Transfer to oven and bake for 15-20 minutes until set.
- Garnish with dill and parsley before serving.
Notes
For best flavor, use fresh seasonal vegetables.
Ensure skillet is oven-safe for cooking.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 190
- Sugar: 2
- Sodium: 250
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 10
- Cholesterol: 200