Popular Conditions & Diets
Ingredients
8
Time
30m
Serves
4
Recipe by Tina Gravalos
Ingredients
8
Time
30m
Serves
4
Meal Prep
Breakfast
Gluten-Free
30-Minute Meal
8
Large Eggs
5 spears
Asparagus
cut into 2" pieces
1 cup
Leek
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1/4 cup
Unsweetened Almond Milk
2 Tbsp
Extra-Virgin Olive Oil
1/2 cup
Feta Cheese
crumbled
1
Preheat oven to 400 degrees F.
2
In a large bowl, add the eggs and whisk.
3
Add ¼ teaspoon sea salt, black pepper, almond milk and whisk again. Add the asparagus pieces. Set aside.
4
Add the olive oil to a cast iron skillet and swirl it around to make sure it’s all coated, even up the sides.
5
Add the chopped leeks, ¼ teaspoon sea salt, and saute for 4-5 minutes or until they become soft and translucent.
6
Pour the egg mixture into the cast iron skillet and let it set for 20-30 seconds before you gently stir to make sure the leeks are mixed in with the eggs.
7
Add the crumbled feta.
8
Transfer the cast iron skillet to the oven for 13-15 minutes, or until the eggs have set.
9
Let it cool for about 5 minutes before you cut it into slices.
10
Store leftovers in an airtight container in the fridge for up to 3 days.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
