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

6 eggs

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.

Serves 4