Mushroom and Asparagus Frittata

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Cheddar cheese - 1 cup, shredded
• Salt and pepper - To taste
• Milk - 1/4 cup
• Eggs - 8
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Asparagus - 1 bunch, trimmed and cut into 1-inch pieces
• Mushrooms - 8 ounces, sliced
• Olive oil - 2 tablespoons

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Add the mushrooms, asparagus, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Cook for 2 minutes, or until the edges start to set.
6. Sprinkle the shredded cheddar cheese and chopped parsley over the top of the frittata.
7. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and the cheese is melted and golden.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.