Spring Veggie Frittata

Ingredients

• ½ bunch asparagus
• 3 small beets
• 1.5 Tbs olive oil
• 6 large eggs
• ¾ cup unsweetened almond milk
• ¼ cup feta cheese
• ¼ tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 400°F. While oven pre-heats, peel beets and slice into thin rounds. Toss asparagus and beets in olive oil and place on a lined baking sheet in a single layer. Roast veggies for 15-20 minutes, or until tender. Note: the asparagus may roast faster than the beets if your stalks are on the thinner side. Do not turn off the oven after removing the veggies!
2. While the asparagus and beets cool down a bit, heat last ½ tbs of olive oil in an 8” cast iron skillet over medium heat. In a medium bowl, whisk together milk, cheese, eggs, salt, and pepper. Pour mixture into heated skillet and cook for 2-3 minutes.
3. While eggs are cooking, cut asparagus first in half length-wise then horizontally into quarters. If you want more of a texture, skip cutting them length-wise and just quarter the stalks. Add roasted vegetables to egg mixture and cook 2-3 more minutes, or until the bottom begins to set.
4. Transfer skillet to oven and cook 8-10 minutes, or until set.

Notes

Nutrition for 1/3 of recipe: 290 calories, 20 g fat, 13 g Carbohydrate, 4 g Fiber, 17 g Protein

By The Healthy Toast

bon appetit