Asparagus, Tomato, & Feta Frittata

~serves 4, gluten-free, grain-free & vegetarian

- 1 bunch of asparagus

- 8 large eggs

- 1 ¼ cup cherry tomatoes

- 1 cup baby spinach

- ⅓ cup diced yellow onion

- 3 TBSP milk of choice

- ½ cup reduced fat crumbled feta cheese

- 1 TBSP extra virgin olive oil

- Garlic powder, salt and pepper

    Preheat the oven to 375 degrees F and grease a 9-inch cast iron skillet or pie dish with olive oil. Trim the ends of the asparagus and cut each stalk in 2-3 pieces depending on the size. Heat the olive oil over medium heat in a large sauté pan for 2 minutes, then add the cut asparagus stalks and sauté for 5-7 minutes (or until tender). Set the cooked asparagus aside and cut the cherry tomatoes in half lengthwise.

    Next, beat the eggs and milk together in a medium sized bowl. Toss in the feta cheese, onion, and spinach. Pour the egg and vegetable mixture into the skillet and top with the cherry tomatoes.

    Bake for approximately 30 minutes or until the frittata no longer jiggles. Top with additional feta cheese if you wish!