Effortless Asparagus Eggs Skillet (Print Version)

# Ingredients:

→ Key Components

01 - 10 spears of asparagus, chopped into three pieces each
02 - 1/4 cup minced green onion
03 - 4 large eggs
04 - 2 tablespoons of olive oil
05 - 2 garlic cloves, finely chopped
06 - 1 leek, chopped into 1/4-inch slices
07 - 1.25 cups small potatoes, with skins, cut into quarters
08 - 1 cup green peas, use frozen or fresh
09 - 2 tablespoons crumbled feta cheese
10 - Add salt and pepper to your liking

# Instructions:

01 - Rinse and prep your vegetables. Slice the leek (throw away the tough base), quarter the potatoes, mince the garlic, and trim off the woody asparagus ends before cutting into three pieces each.
02 - Warm up olive oil on medium heat in a wide pan. Toss in the minced garlic, leeks, and green onions, stirring nonstop for about 2 minutes until you smell the aroma.
03 - Drop the potato chunks into the pan next. Let them cook around 10 minutes, giving them a stir every now and then.
04 - Stir in the asparagus chunks and green peas. Sprinkle with salt and pepper. Keep cooking for another 5 minutes, shifting things around in the pan to stop sticking.
05 - Press four shallow spaces in the mixture using a spatula. Crack one egg into each gap and sprinkle crumbled feta all over the top.
06 - Cover the pan with a lid and let it cook for about 5-7 minutes, or until the egg whites have firmed. Take it off the heat and serve instantly, optionally topping with a bit of pepper or green onion.

# Notes:

01 - Leftovers will stay fresh in the fridge for up to three days if kept in a sealed container. Microwave to warm them up.
02 - Swap feta for goat cheese, grated parmesan, or a dairy-free option. Or leave out the cheese completely, if needed.
03 - No fresh garlic? Swap it for 1/2 teaspoon of garlic powder instead.
04 - You can use any small potatoes—fingerlings, baby ones, or creamer potatoes are ideal.
05 - If olive oil's not your thing, a neutral oil like avocado oil works just fine.