Mar 13, 2017 04:59PM ● Published by Pam Kessler
Here in Northern California we enjoy a bounty of fruits and vegetables when the weather warms in spring. Typical months to find fresh, locally grown asparagus and green beans at the farmer’s markets are March through June. High in protein, full of fiber and low in calories, these vegetables are great ingredients to add to your diet. Roast them with a olive oil or get a little more creative and try this recipe.
8 large eggs
Generous pinch of kosher salt
2 dashes black pepper
1/3 cup whole milk (or half and half)
1 teaspoon olive oil
½ cup chopped asparagus (additional to garnish top if desired)
½ cup chopped green beans
1 spring onion thinly sliced
1 teaspoon thyme
3 tablespoons feta cheese, crumbled
Heat a well-seasoned 9-inch cast-iron skillet over medium heat.
Add olive oil, asparagus, green beans and onions. Lightly sauté for three minutes.
Sprinkle with crumbled feta cheese and thyme.
Carefully pour egg mixture over cheese.
Cook over medium heat until eggs are partially set, around 5minutes.
Remove from stove and place under oven broiler 5” from heat for 2 minutes or until browned.
Serve for brunch or add a salad for a light dinner. Enjoy!