Ingredients
Scale
- 10 large eggs (about 2 cups total raw eggs)
- 1/3 cup milk
- ¼ tsp Kosher salt
- ¼ tsp fresh ground pepper
- 1 T olive oil
- 1 bunch asparagus, tender green part of the stalks only, sliced crossways into ½ inch circles
- 1 bunch scallions, white and pale green parts only, sliced thinly
- ¼ chopped fresh flat leaf Italian parsley
- 3 oz. Feta cheese, crumbled
Instructions
- Preheat oven to 400 degrees. Place an oven rack on in the center postion.
- Whisk eggs, milk, salt and pepper together in a bowl or large measuring up with pour spout. Set aside.
- Heat olive oil in a 10-inch, oven proof skillet over medium high heat. (I prefer a cast iron skillet). Add the sliced asparagus and scallions to the oil, saute for about 3-4 minutes, stirring frequently. Stir in the parsley and cook for an additional minute.
- Spread veggies into an even layer in the pan. Turn the burner down to medium-low. Pour the egg mixture over cooked vegetables, moving your hand as you pour so the eggs are evenly distributed. Sprinkle feta cheese over the top of the mixture. Without stirring, allow the eggs to cook on the stove for an additional 2 to 3 minutes, until the bottom is just set.
- Carefully move the skillet from the stovetop to the preheated oven. Bake the frittata for 15 to 20 minutes, until the center is set and cooked through. (If the eggs wobble when you shake the pan, they need to cook a bit longer.)
- Using oven mitts, remove the skillet from the oven. Slice and serve.
