One of the foods I find most versatile which is why I love them are eggs. There are so many ways to eat them and my kids love them too. Even when we were travelling around the world, if we were staying at a place with a kitchen, we were getting eggs!
This simple recipe works great for breakfast, lunch or dinner! Super for springtime when asparagus is in season. Enjoy!
Veggie Goat Cheese Frittata
1 tbsp grape seed oil
1 bell pepper (any colour), diced
4 stalks of asparagus, diced
6 medium sized cremini mushrooms, sliced
1 large handful of spinach
1/3 cup crumbled goat cheese
¼ cup almond milk
salt and pepper to taste
Preheat the oven 350F. In a medium sized bowl, crack the eggs and add the almond milk, salt and pepper, and beat together then set aside. In a large ovenproof skillet, heat the grape seed oil over medium heat. Add in the bell pepper and sauté for 5 minutes. Add in the asparagus and mushrooms and sauté for another 5 minutes. Add in the spinach and sauté until soft. Beat the eggs once or twice more then pour the egg mixture into the skillet. Place the skillet into the oven. Bake for 20 minutes or until eggs are set. Serve with a green salad.
Please share below how this turns out for you.
Cheers to feeling nourished!