Spring Veggie Frittata

6 large eggs

1/4 cup milk

2 garlic cloves, minced

1/4 tsp sea salt

Freshly ground black pepper

Extra virgin olive oil, for drizzling

4 spring onions, chopped

1/2 cup chopped asparagus

1/2 cup frozen peas, thawed

1/2 cup halved mini mozzerella balls

1/4 cup crumbled feta cheese

1/4 cup chopped tarragon or chives

Directions:

Preheat oven to 400 F
Whisk the eggs, milk, garlic, and salt until well combined. Set aside.
Heat 1/2 tbs olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and fets and bake 15-20 minutes or until the eggs are set. Season to taste and serve.

Thank you to our friends at Love and Lemons for this recipe!

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