A quick and easy meal option, this simple to make Vegetable Frittata can turn into so many different variations by adding your favorite veggies or what you have in the fridge that day.
Whisk the eggs and milk together with salt and pepper in a small bowl. Set aside.
Chop the asparagus into bite sized pieces.
Add the olive oil to a 12 inch nonstick oven safe skillet and heat over medium high heat.
Stir in the garlic and cook for 1 minute.
Add the asparagus and broccolini to the pan and saute until bright green but still crisp.
Whisk the eggs again and pour the eggs over the vegetables. Stir just a bit to mix the vegetables into the egg mixture.
Cook the frittata over low heat until the outer edge turns lighter in color and looks a bit dry.
Transfer the frittata to the oven and bake for 8-12 minutes until the eggs look puffed up and the eggs are cooked. The center will still jiggle just a bit if you shake the pan gently.
Remove from the oven and allow to cool slightly.
Serve immediately garnished with fresh chopped herbs.
Notes
A Vegetable Frittata can be served hot or room temperature. Wrap leftovers in an airtight container and store in the refrigerator for up to 3 days.Variations:Mix in shredded cheese, add mushrooms, onions or bell peppers.Top your finished frittata with a bit of crumbled goat cheese or feta for a salty note.