Spinach Frittata with Feta

Place the oven rack in the center position and preheat the oven to 350℉.

In a large bowl, use a whisk to beat eggs with milk, salt and pepper.

Heat olive oil in a 10-inch ovenproof skillet on medium heat. (Cast iron skillets work great)

Add yellow onion and asparagus to pan and sauté until soft, about 7 minutes.

Stir in spinach and sauté until wilted, about 2 minutes.

Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.

Stir in ¼ cup of the shredded cheddar cheese.

Crumble feta cheese on top.

Cook without stirring until eggs are just beginning to set around the edges, this takes about 2-3 minutes.

Place the skillet in the oven and bake frittata until almost set in center, about 15 minutes.

Remove skillet from oven and top with the remaining ¼ cup shredded cheddar cheese.

Set oven broiler to high and broil the frittata for about 2 minutes or until top is golden brown. Keep a close eye on the pan to prevent burning.

Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.