Spring Vegetable Egg Casserole Recipe

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 2 cups asparagus, cut into 1-inch pieces
• 2 cups chopped broccoli florets
• 6 cups packed fresh spinach leaves
• 2 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 2 tablespoons freshly chopped basil
• 2 green onions, sliced
• 4 ounces shredded Havarti cheese
• 12 large eggs, whisked
• 1/2 cup Almond Breeze Original Almond Milk
• 1/3 cup crumbled feta cheese
• Salt and black pepper, to taste
View Full Recipe at Two Peas and Their Pod