Vegetable Frittata

My dad turned me on to making frittatas. It was a dish that he made many times over the years and every time it turns out a little different than the time before. Why? Because we usually just throw in whatever veggies happen to be on hand. So experiment and see what your favorite combination is!

Vegetable Frittata

2 Tbsp Olive Oil (I use flavored such as garlic or habanero flavored for a kick)

6 small baked red potatoes, diced

1 C fresh spinach

1 C chopped asparagus

1 small onion

2 garlic cloves (minced)

salt and pepper to taste

6 eggs

1/3 cup of milk

1/2 C Feta or shredded cheese of choice

Heat olive oil in a skillet over medium heat. Place onions, garlic, asparagus, and potatoes into the pan, sauté until lightly caramelized. Add in the spinach, season with salt and pepper, and cook until the spinach begins to wilt, about one to two minutes.

In a medium bowl, beat together eggs and milk. Pour into skillet over the vegetables. Reduce heat, cover, and cook for five to seven minutes, or until the eggs are firm. Top with cheese and let melt.

Another option would be to partially cook the egg and vegetable mixture on the stove, until egg retains a little liquid to it, and transfer into an oven safe dish (or cook in oven safe pan) and put in the oven at 350 degrees, cooking until eggs are fully cooked and the mixture has a lightly golden brown across the top.