12 whole eggs
Avocado oil spray
½ bunch asparagus, roughly chopped
½ C crumbled goat cheese
1 can artichoke hearts in water, drained and roughly chopped
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Preheat oven to 350 degrees
Crack all eggs into a large mixing bowl and whisk together. Add some salt and pepper and set aside.
In a sauté pan, spray evenly with avocado oil cooking spray and turn heat to medium. Add asparagus and cook for about 3-4 minutes. Add in the chopped artichoke, salt, pepper, garlic and onion powders and stir. Cook for an additional 2 minutes and remove from heat.
Pour the cooked vegetables into the egg mixture and stir. Add in the goat cheese, and stir. Pour the frittata mixture into a greased cast iron pan, pie dish, or oven safe baking dish and bake for 30-35 minutes or until cooked through.