I made this frittata for a potluck dinner and it was a big hit! Serve with a salad and you have a complete easy lunch or dinner. The kale was delicious in this, but if you don’t have Kale, you can easily substitute spinach!
8 large eggs (use cage free organic eggs if you can)
1/4 Organic milk ( I used skim)
2 Teaspoons olive oil
2 shallots, chopped
8 asparagus spears, cut into 1″ diagonal pieces (remove tough bottom pieces)
2 cups Kale, chopped
1/2 cup feta cheese
Sea Salt and fresh ground black pepper, to taste
1. Preheat the oven to 350 degrees F. In a bowl, whisk together eggs and milk. Season with sea salt and pepper Set aside.
2. In an oven proof pan, heat the olive oil. Add the shallots and cook for 3-4 minutes on medium heat until softened. Add the asparagus and kale. Cover and Cook until the asparagus is tender and the Kale is wilted.
3. Pour the eggs over the asparagus, kale, and shallots. Add half of the cheese. Cook for about 6-8 minutes on low heat until eggs are set
4. Sprinkle the fritatta with the rest of the feta cheese. Put the pan into the oven. Bake for 15-20 minutes, or until the fritatta is firm and the cheese is melted.