Feta, Mushroom and Asparagus Frittata

Who doesn’t want a delishous Sunday breakfast with the possibility of having leftovers that you can heat up on Monday morning? I don’t know about you…but Monday I am scrambling (literally!, not egg scrambling), to get to work. Seeing this frittata in my fridge left over starts my day off right (and less in a panic!).

What you’ll need:

• 6 large eggs

• 1/2 cup of egg whites

• Coconut oil spray

• Crumbled feta cheese

• 1.5 cups of sautéed asparagus tips

• 1 cup of sautéed mushrooms

To Make:

• Coat a frying pan with your choice of oil or cooking spray. I chose to use coconut oil spray.

• Once pan is heated, add mushrooms, asparagus and garlic salt to taste. Cook until soft.*

• While vegetables are sautéing, add 6 eggs and egg whites to a large bowl and scramble.

• Re-spray the frying pan, and pour in egg mixture. Place a cover on top, and let cook for 6 minutes. Then sprinkle vegetables on top once the eggs are cooked half way through.

• Let cook for another 3-4 minutes covered. Then top with crumbled feta. Cover for another 3 minutes and then let cool before serving!

  *Sometimes I use frozen vegetables and throw them into the pan. Just know that once they cook through, you will have to drain the excess water and add a little bit more garlic salt.