6 egg whites

6 whole eggs, lightly whisked to break yolks

1/2 cup low-fat sour cream

1 teaspoon kosher salt

freshly ground black pepper, as desired

2 tablespoons olive oil

1 medium size leek, cut in half lengthways then cut in half again into half circles (approximately 1 1/2 cups)

1 bunch fresh asparagus (approximately 30 asparagus or 1 pound), tough ends removed, cut in half in 2-inch size pieces on sharp bias (approximately 3 cups)

1 tablespoon olive oil

6-ounces (1 cup) crumbled feta cheese

Method:

1.   Preheat oven to 350ºF.

2.   In a medium size mixing bowl, add egg whites, egg yolks, sour cream, salt, and pepper whisking to combine.

3.   In a 10-inch oven-safe sauté pan, add 2 tablespoons olive oil and allow to heat, approximately 1 – 2 minutes. Add leeks and allow to cook until soft and lightly colored, approximately 3 – 4 minutes. Remove pan from heat.

4.   Using a wooden spoon, spread leeks in an even layer across the bottom of the pan.  Add raw asparagus in a single layer to cover and top with 1 tablespoon olive oil stirring asparagus to fully coat. Pour egg and milk mixture on top.

5.   Return pan to stovetop and over medium heat, without stirring allow eggs to slightly cook until edges begin to set, approximately 5 minutes.

6.   Evenly top with feta and transfer to preheated 350ºF. Allow to cook until eggs are cooked through and cheese begins to melt, approximately 20 – 25 minutes.

7.   Remove from oven and allow to sit for 5 minutes before slicing and serving.

Kitchen Note:  Feel free to swap out the cheese, leeks and asparagus to those of your liking but keep in mind cooking times may vary.