Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1hr 15 minutes

Ingredients:

• 1 and ½ cups sliced yellow squash (butternut)
• 1 and ½ cups of kale (or spinach)
• 1 large red bell pepper (or any colour) chopped
• A handful of sliced black olives
• 6 cremini mushrooms chopped
• 6 asparagus spears (for the top)
• Green onion (to garnish)
• 2 garlic cloves chopped
• ½ tbsp ground thyme
• ½ tbsp dried basil
• 3 large eggs
• 3 large egg whites
• ¾ cup milk (1 or 2%)
• ¾ tsp salt
• ¼ tsp fresh ground pepper
• ⅔ cup crumbled goat cheese feta

Optional Ingredients:

Soooo many choices!! Add whatever you like!! Broccoli, cauliflower, parmesan cheese, tomatoes, cilantro, swiss chard, collards, sriracha on top, etc..

Directions:

• Heat a large skillet over med-high heat.  Spray pan and add sliced squash, kale, pepper, garlic, thyme, basil, a pinch of salt and pepper (the remaining salt and pepper goes into egg mixture).
• Pre Heat oven to 350 and spray a pie pan and set aside.
• Whisk egg whites, eggs, milk, salt, pepper until well combined. Arrange the veggies in the pan. Top with the crumbled feta and pour egg mixture over it.
• Bake for 50 minutes or until filling is set.  Cool for 10 minutes on a rack before serving. Serve with a mixed salad on the side. Voilà!

Notes:

Full of protein, good fats, and loads of vitamins and minerals, this is a wonderful post workout meal! Best of all it is full of flavour and will keep you feeling full and satisfied. Make on a Sunday and enjoy for a couple of meals during the week!  

Makes great leftovers! Store tightly covered in fridge –keeps up to 4 days.

You can make ahead, freezes well for up to 2 months. Thaw overnight and bake at 350 for 20 minutes.