Yields: 2 serving(s)
Ingredients
- – 2 Tbsp olive oil
- – 2 large cloves garlic, minced
- – 1 leek, sliced into 1/4-inch rounds
- – 1/4 cup green onion, diced
- – 1.25 cups small potatoes, quartered (skin on)
- – 10 spears asparagus, cut into thirds (medium thickness)
- – 1 cup green peas (fresh or frozen)
- – 4 large eggs
- – 2 Tbsp feta cheese, crumbled (or more as desired)
- – Salt + pepper, to taste
Instructions
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Wash + chop all veggies before you start cooking. This includes removing the woody ends off the asparagus spears + cutting the remainder of each spear into thirds. Quarter the small potatoes. Slice the leek into roughly 1/4-inch rounds (discarding the bottom bulb). Mince garlic.
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Next, heat olive oil over medium-high in a large skillet. Cook minced garlic, leeks, and green onion for a couple minutes, stirring consistently (until fragrant).
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Then, add cut potatoes to the pan. Cook for about 10 minutes, stirring frequently.
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Add in asparagus spears and green peas (no need to thaw if frozen). Season with salt and pepper. Continue to cook for about 5 minutes, stirring frequently.
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Using the back of your spatula, make 4 “wells” or spaces within the veggies. Crack an egg into each well. Sprinkle feta cheese on top of everything.
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Cover pan with a lid until egg whites are cooked through, about 5-7 minutes.
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Remove from heat and serve immediately. Feel free to garnish with more green onion + black pepper!
*Recipe Excerpted From: https://www.walderwellness.com/asparagus-eggs-breakfast-skillet/#recipe
