1/2poundasparagus, trimmed and cut int o 1" pieces
1/2cupmatchstick carrots
2cupspacked baby spinach
1/2pintgrape tomatoes, halved
2ouncesfeta cheese crumblesI used Feta Seasons from Artisan Reserve
Instructions
In medium bowl, whisk eggs and season with salt and pepper. Set aside.
Spray 12” skillet with cooking spray and bring to medium-low heat. When hot, add eggs and stir fairly vigorously using spatula, for approximately 5 minutes.
In another 12” skillet, add olive oil and bring to medium-high heat. Add asparagus and carrots and sauté for 2 to 3 minutes. Next add spinach, tomatoes and garlic, stirring frequently and continuing to sauté for about 3 additional minutes or until spinach is wilting.
Keep eggs on medium-heat and add sautéed vegetable mixture, stirring to incorporate.
Remove from heat and sprinkle with feta cheese crumbles.
Season additionally with salt and pepper, if needed.