This is a delicious — and nutritious — breakfast/brunch option, especially for Mother’s Day! Feel free to use any vegetables and cheese you desire.
What You’ll Need:
2 Tablespoons butter
½ medium onion, diced
1 cup sliced mushroom
1 cup asparagus, cut into 1-inch slices
1 cup fresh spinach
2 Tablespoons milk or cream
½ cup crumbled Feta cheese
½ cup grated Parmesan cheese
Sea salt and pepper
What to Do:
Preheat oven to 400 degrees.
In a large non-stick oven-proof skillet, melt butter, add diced onions and sauté until soft. Add mushrooms and asparagus, salt and pepper and sauté until veggies are soft.
In a medium size bowl, whisk eggs and you can add 2 Tablespoon of milk or cream. Pour eggs into skillet and add Feta and spinach. Simmer on medium heat for 2 – 3 minutes.
Remove skillet from stove top, and then sprinkle with Parmesan cheese and place skillet in preheated oven.
Bake for 15 minutes until eggs are firm. (Note: you may need to bake few minutes longer). Run spatula along edges of frittata, slide onto platter, slice and serve.