Mushroom and Asparagus Frittata

Ingredients

• Fresh parsley (1/4 cup, chopped)
• Cheddar cheese (1 cup, shredded)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon, freshly ground)
• Milk (1/4 cup)
• Eggs (6 large)
• Garlic (2 cloves, minced)
• Onion (1 small, diced)
• Asparagus (1 cup, trimmed and cut into 1-inch pieces)
• Mushrooms (1 cup, sliced)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the diced onion and minced garlic to the skillet, sautéing until fragrant and translucent, about 2-3 minutes.
4. Stir in the sliced mushrooms and asparagus pieces, cooking until the vegetables are tender, approximately 5 minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow it to cook undisturbed for about 2 minutes, or until the edges begin to set.
7. Sprinkle the shredded cheddar cheese and chopped parsley over the top of the frittata.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set and the cheese is melted and golden.
9. Remove from the oven and let it cool for a few minutes before slicing into wedges and serving warm.