Asparagus and Sun-Dried Tomato Frittata

Directions

• Preheat oven to 375°F.
• Sauté asparagus and mushrooms in olive oil for about 5 minutes, until softened.
• In a medium bowl, crack the eggs and add 2 dashes of salt and 2 dashes of black pepper. Whisk to combine.
• Spray a skillet liberally with non-stick cooking spray.
• When the skillet is hot, pour the egg mixture into the center of the pan. Do not stir or jostle the pan.
• Evenly sprinkle the sautéed asparagus and mushrooms over the eggs.
• Sprinkle the sun-dried tomatoes and feta over the egg mixture.
• Cook for 2-3 minutes, until the edges begin to cook through, but the center is still wet.
• Transfer the skillet to the oven and bake for 5-6 minutes, until the center of the frittata is set.
• Turn the broiler on and brown the top of the frittata for 1-2 minutes or until desired doneness.
• Let the frittata rest for 1-2 minutes, then use a pliable spatula to remove it from the pan and transfer it to a serving plate.
• Sprinkle with red onion, if desired. Cut into wedges and serve.