Loaded Baked Frittata

This is a great Mother’s Day brunch option!  Feel free to use any vegetables you like and change the cheese if you so desire.

What You’ll Need:

8 eggs

1/3 cup whole milk

1 teaspoon salt

½ teaspoon pepper

½ cup bacon, diced

1 cup onion, diced

1 cup, mushrooms

1 cup asparagus cut into 1 inch spears

2 cups fresh spinach

½ cup crumbled feta cheese

½ cup grated parmesan cheese

What to Do:

Preheat oven to 375 degrees.

In a medium bowl, beat eggs, milk, 1 teaspoon salt and ½ teaspoon pepper and set aside.

In a large frying pan or cast iron skillet, brown bacon about 4 – 5 minutes.

Add diced onions and sauté until soft. Add mushrooms and asparagus, and pepper and sauté until veggies are soft. Lastly add spinach.

Reduce heat and add egg mixture, stir well to evenly distribute egg mixture. Stir in feta. Remove from heat and sprinkle with parmesan cheese and place skillet in preheated oven. Bake 20 – 25 minutes until top is golden brown and eggs are firm.

6 – 8 servings