Spring Vegetable Frittata

1. 1

   Preheat oven to 400u00b0. Cut asparagus into 1-inch pieces, discarding tough ends.

2. 2

   Saute mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and saute asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.

3. 3

   Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.

4. 4

   Bake frittata at 400u00b0 for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.

* Per serving · 4 servings · Values may vary.