Asparagus, Spinach, and Feta Frittata

Name: Asparagus, Spinach, and Feta Frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 serving(s)
Ingredients: 10 egg whites; 2 eggs; 2 -3 tablespoons milk (may use soy if desired); 1 tablespoon extra virgin olive oil; 5 garlic cloves, minced; 20 asparagus spears, tough ends removed and cut into 1 inch chunks; 4 cups fresh spinach, roughly chopped; 3 green onions, diced; 1 cup feta, crumbled; salt and pepper, to taste

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Recipe by ellie3763

from "today i ate..." - http://todayiateck.blogspot.com/2010/06/asparagus-spinach-and-goat-cheese.html

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READY IN: 50mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

10

egg whites
2

eggs
2 -3

tablespoons milk (may use soy if desired)
1

tablespoon extra virgin olive oil
5

garlic cloves, minced
20

asparagus spears, tough ends removed and cut into 1 inch chunks
4

cups fresh spinach, roughly chopped
3

green onions, diced
1

cup feta, crumbled
salt and pepper, to taste

DIRECTIONS

Preheat oven to 350°F.
Whisk together egg whites, eggs, and soy milk. Set aside.
In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes 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 heat 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 frittata is firm. Broil for 1-2 minutes to brown cheese.

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