Spring Veggie Frittata with Fresh Herbs

Ingredients

• 8 large eggs
• ¼ cup unsweetened almond milk (or dairy milk)
• 1 cup asparagus, chopped into 1-inch pieces
• ½ cup cherry tomatoes, halved
• 1 cup baby spinach
• ¼ cup red onion, finely sliced
• 2 tablespoons fresh basil or parsley, chopped
• ⅓ cup crumbled feta or goat cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. 3In an oven-safe skillet (like cast iron), heat olive oil over medium heat.
4. 4Sauté onion and asparagus for 4–5 minutes, until just tender.
5. 5Add spinach and cook for another 1–2 minutes, until wilted.
6. 6Pour in the egg mixture and gently stir to combine with veggies.
7. 7Top with tomatoes and cheese, and sprinkle with fresh herbs.
8. 8Cook on the stove for 2–3 minutes, then transfer skillet to oven.
9. 9Bake for 10–12 minutes, or until the center is set and slightly golden on top.