Ingredients

The following ingredients have 6 Servings
  • 8 large eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ½ small yellow onion (chopped)
  • 1 cup asparagus (chopped)
  • 2 cups packed baby spinach
  • ½ cup white cheddar cheese (shredded and divided)
  • 5 ounces feta cheese

Instruction

  • Place the oven rack in the center position and preheat the oven to 350º.
  • In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
  • Heat olive oil in a 10-inch ovenproof skillet on medium. (Cast iron skillets work great)
  • Add yellow onion and asparagus to pan and sauté until soft, approx. 7 minutes.
  • Stir in spinach and sauté until wilted, approx. 2 minutes.
  • Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
  • Stir in ¼ cup of shredded cheddar cheese.
  • Crumble feta cheese on top.
  • Cook without stirring until eggs are just beginning to set around the edges, approx. 2 to 3 minutes.
  • Place the skillet in the oven and bake frittata until almost set in center, approx. 15 minutes.
  • Remove skillet from oven and top with remaining ¼ cup shredded cheddar cheese.
  • Set oven broiler to high and broil the frittata until top is golden brown, approx. 2 minutes. Keep a close eye on the pan to prevent burning.
  • Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.