I love breakfasts for dinner and this one pan dish can be loaded with vegetables of your choice.
Preheat oven to 400 degrees. Heat the oil in a oven-safe skillet over medium heat. Add the leek and saute for 4 minutes
Add asparagus and saute for 2 minutes
Add frozen peas, spinach, salt and pepper. Saute for 2 minutes or until spinach is wilted. Remove 1/3 of the vegetables and put on a plate. Spread out the remaining vegetables in skillet.
In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the vegetables in the skillet. Cook on the stove for 3 minutes.
Add the 1/3 vegetables you removed and put on top of eggs. Dollop cheese on top. Transfer to the oven and cook for 20 minutes, or until the eggs are set.
10 large eggs
1/2 cup of yogurt
2 Tbls. olive oil
1 leek or boy choy, cut into bite size pieces
1/2 lb. asparagus, trimmed and cut into bite size pieces
1 cup frozen peas and carrots
1 cup packed baby spinach
salt and pepper
4 oz. goat or feta cheese