This light and citrusy bake is as close as you can get to a breakfast quiche without all the calories. The lemon, asparagus, and artichoke pair perfectly together and make for a tasty breakfast thats light on calories.
10 stalks asparagus
2/3 cup water
1/4 cup almond milk (or sub for coconut milk)
1 lemon, juiced
4 canned artichoke hearts, drained and cut into fourths and chopped
1/2 teaspoon salt
3/4 teaspoon onion powder
green onions to garnish
-Preheat oven to 375 degrees
-Place asparagus into a large pan and add 2/3 cup water. Bring water to a simmer over medium-high heat.
-Simmer for roughly 5 minutes, until asparagus has softened slightly. Remove from the pan and set aside to cool for a few minutes, then chop stalks.
-Combine eggs, lemon juice, and almond milk. Whisk well.
-Add the artichoke hearts, salt, onion powder, and chopped asparagus
-Pour into a 9×9″ baking dish and place into the oven.
-Bake for 35-40 minutes, until center is set.
Recipe and photo courtesy of: physicalkitchness