Tasty Recipes 
This is an easy, delicious breakfast or brunch that’s great right after making or the following day. Tastes great, packed with nutrients and easy to make for the whole family in one shot. Add or substitute your favourite vegetables to make it your own. If you prefer something with some extra protein, feel free to add in your favourite breakfast meat.
Preheat oven to 400 degrees F. Heat olive oil in cast iron skillet and allow oil to heat up.
Add onions, let cook for about 5 minutes. Add garlic, heat for an additional 2 minutes. Add asparagus and spinach, cook for about 4 minutes and then add the mushrooms.
Add milk to the eggs and stir. Pour over the vegetables and mix thoroughly. Spoon small pieces of goat cheese evenly over entire area of the skillet and allow to set for about 3 minutes.
Place the skillet in the oven. Cook until eggs are set, about 10 to 15 minutes. Remove pan from oven. Run a spatula around edge and under frittata to loosen, cut into 4 wedges and serve.
Ingredients
Directions
Preheat oven to 400 degrees F. Heat olive oil in cast iron skillet and allow oil to heat up.
Add onions, let cook for about 5 minutes. Add garlic, heat for an additional 2 minutes. Add asparagus and spinach, cook for about 4 minutes and then add the mushrooms.
Add milk to the eggs and stir. Pour over the vegetables and mix thoroughly. Spoon small pieces of goat cheese evenly over entire area of the skillet and allow to set for about 3 minutes.
Place the skillet in the oven. Cook until eggs are set, about 10 to 15 minutes. Remove pan from oven. Run a spatula around edge and under frittata to loosen, cut into 4 wedges and serve.
