Asparagus and Feta Frittata

A great breakfast dish.

You will need a 8 inch heavy skillet that can go from the stove top to the oven.

Ingredients

• 12 fresh asparagus spears
• 2 tbs chopped green onions
• 1/2 tsp chopped garlic
• 1 Tbsp olive oil
• 6 eggs
• 2 Tbsp half and half
• salt & pepper to taste
• 1/2 C crumbled feta cheese (I used Mediterranean blend - I liked it better than plain, but plain works

Directions:

1. Cook asparagus in a small amount of water for 6-8 minutes or until crisp-tender
2. Drain.
3. Chop 6 spears.
4. In skillet, saute the onions, garlic and chopped asparagus in oil until tender.
5. In a bowl, whisk the eggs, cream, and salt & pepper
6. Pour into skillet.
7. Preheat oven to 350
8. Cover and cook over medium heat for 5 minutes or until eggs are nearly set.
9. Arrange remaining asparagus spears so they resemble spokes of a wheel over eggs
10. Sprinkle with feta cheese.
11. Bake, uncovered, for 7-9 minutes or until eggs are set.