Spring Veggie Frittata

Name: Spring Veggie Frittata
Ingredients: 2 tablespoons olive oil; 5 small red potatoes, cut into 8 pieces each; 2 cups fresh asparagus, sliced; 2 tablespoons sliced green onions; 1 clove garlic, minced; 6 eggs; 1/3 cup milk; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup feta cheese, crumbled; 1 tablespoon fresh basil, chopped

11 ingredients

8 steps

Ingredients

2 tablespoons olive oil
5 small red potatoes, cut into 8 pieces each
2 cups fresh asparagus, sliced
2 tablespoons sliced green onions
1 clove garlic, minced
6 eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup feta cheese, crumbled
1 tablespoon fresh basil, chopped

Directions

1

Heat oil in skillet (preferably nonstick) until hot.
2

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

Add asparagus, onions, and garlic.
4

Cook 4 more minutes until asparagus is almost tender.
5

Beat eggs in medium bowl, add milk, salt, and pepper, and beat well.
6

Pour eggs over veggies in skillet.
7

Reduce heat to low, sprinkle with cheese and basil, then cover and cook for 12 to 15 minutes until eggs are set, don't stir!
8

Cut into wedges to serve.