Kale & Asparagus Frittata

INGREDIENTS:

Recipe & photo submitted by
AAY! member Lori E.

• 6 eggs
• 2 tablespoons chicken or vegetable stock
• 1/2 cup almond milk
• 1 tablespoon chia seeds
• 1/2 onion, chopped
• 6 frozen asparagus stalks (whole)
• 3 frozen asparagus stalks, chopped
• 2 cups Kale (fresh or frozen)
• Italian seasoning (sodium-free)

INSTRUCTIONS:

• Chop the onions. 
• Preheat oven to 375.
• Whisk almond milk, chia and eggs together, and then set aside.
• Sauté the onions in the stock until translucent.
• Add the kale and chopped asparagus and sauté until the kale is slightly wilted.
• Add the egg mixture to the pan and let it cook until the edges begin to firm up.
• Season with Italian seasoning. (Tip: go light, you can always add more later, the flavors will intensify when you cook.)
• Place your asparagus stalks in the egg mixture. (The goal is to make the stalks your dividers, like on a pizza.)
• Transfer skillet to the oven.
• Bake 10-15 minutes, watching to make sure it doesn't burn.
• Divide into six servings and you have breakfast for the week!