Spring Skillet Frittata

Name: Spring Skillet Frittata
Ingredients: 2 tablespoons olives or 2 tablespoons vegetable oil; 6 small red potatoes, cut into 8 pieces; 2 cups cut-up asparagus; 2 tablespoons sliced green onions; 1 garlic clove, minced; 6 eggs; 13 cup milk; 12 teaspoon salt; 18 teaspoon pepper; 2 ounces crumbled feta cheese; 1 tablespoon chopped fresh basil

11 ingredients

9 steps

Ingredients

2 tablespoons olives or 2 tablespoons vegetable oil
6 small red potatoes, cut into 8 pieces
2 cups cut-up asparagus
2 tablespoons sliced green onions
1 garlic clove, minced
6 eggs
13 cup milk
12 teaspoon salt
18 teaspoon pepper
2 ounces crumbled feta cheese
1 tablespoon chopped fresh basil

Directions

1

Heat oil in large nonstick skillet over medium heat until hot.
2

Add potatoes; cover and cook 10 to 12 minutes or until almost tender, stirring occasionally.
3

Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.
4

Meanwhile, beat eggs in medium bowl.
5

Add milk, salt and pepper; beat well.
6

Pour egg mixture over vegetables in skillet.
7

Sprinkle with cheese and basil.
8

Reduce heat to medium-low; cover and cook 12 to 14 minutes or until eggs are set.
9

To serve, cut into wedges.