Spring Vegetable Frittata with Feta

Equipment

Ingredients

Instructions

1. 1
   Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the eggs, milk, crumbled feta, salt, and pepper until well combined.
2. 2
   Heat olive oil in a 10-inch oven-safe non-stick skillet over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3
   Add the asparagus pieces to the skillet and sauté for 3-5 minutes until tender-crisp. Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Finally, add the thawed peas and cook for 1 minute more, ensuring all vegetables are evenly distributed in the pan.
4. 4
   Pour the egg mixture evenly over the vegetables in the skillet. Reduce heat to low and cook on the stovetop for 3-5 minutes, until the edges of the frittata begin to set.
5. 5
   Transfer the skillet to the preheated oven and bake for 12-18 minutes, or until the frittata is set in the center and lightly golden on top. A knife inserted into the center should come out clean.
6. 6
   Remove from the oven and let it rest for a few minutes before slicing into wedges and serving warm or at room temperature.

Nutrition

Frequently Asked Questions