Asparagus and Feta Fritatta

This is the easiest frittata of all as you see in the recipe below. Just saute the ingredients (add whatever you like or change up the cheese...goat cheese is my usual with this but I had some feta) pour in the egg mixture and about 10 minus later you've got a great meal. This one goes great with a simple green salad with a citrus vinaigrette. Enjoy!

Asparagus Frittata with Feta

1 tablespoon olive oil
1/2 cup chopped onion or leeks
2 cups chopped fresh asparagus
8 large eggs
1/2 cup feta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Preheat the oven to 400.

Heat oil in a large oven-safe skillet over medium; add onion and cook until softened, stirring occasionally, about 5 minutes. Add asparagus; cook until softened, about 3 minutes.

Meanwhile, whisk together eggs, feta cheese, and Parmesan cheese in a large bowl; add salt and pepper and mix well.

Add egg mixture to skillet, pouring right over the asparagus and onions. Stir gently and let cook on medium low burner until the bottom and sides are set. Pop in the oven and cook another 5 minutes or so until the fritatta is set in the center and puffy on top. Remove from the oven and serve warm or at room temperature.