Leek & Asparagus Frittata

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.

11

Substitutions: Dairy free cheese can be subbed for feta or be omitted entirely. Add more vegetables like tomatoes or peppers.