Ingredients
- olive oil
- 1 bunch asparagus trimmed and cut into 2.5 cm pieces
- 1 small onion, diced
- 1 cup cherry tomatoes, cut in half
- 1 cup whole milk
- 6 free range eggs
- salt and pepper
- 1/2 cup crumbled Feta cheese
Directions
- Preheat oven to 200 C (400F).
- In a skillet, over medium heat add a drizzle of olive oil. Heat the oil then add cut asparagus and diced onions. Let them cook for 3-4 minutes or until the onions are softened.
- Add the cherry tomatoes and let cook for 2 extra minutes.
- Meanwhile whisk in a separate bowl milk, eggs, salt and pepper until combined.
- Pour the egg mixture on top of the veggies without mixing and let it cook on the stove for 5 minutes on medium heat.
- After 5 minutes, turn off the heat, sprinkle the top with feta cheese and put in the oven.
- Let the frittata cook for 10 minutes or until golden brown on the top and edges.
- Serve immediately.