spinach asparagus frittata

Making a frittata is just about as easy as making scrambled egg (which means everyone in the world can make a frittata except for my father - he burns his scrambled eggs... every time). It's amazing that I've made it this long with out making a frittata given the fact that I love eggs.  Once I realized that I had never attempted one I had to change that immediately. I was inspired by my fresh picks box, which I raved about on the blog yesterday. It had a huge bunch of perfect asparagus and a large bag of fresh spinach - the wheels began to turn and I wound up with this....

Here's what you'll need... 
6 eggs
2 tablespoons 2% milk
3 oz shredded cheese (I used monterey jack)
10 stalks of asparagus chopped into 1-2 inch sections
2 cups of torn fresh spinach
1 shallot chopped
1 tablespoon olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Here's what to do... 

Whisk together eggs, milk, and shredded cheese. Set aside. Heat olive oil in skillet over medium high heat and sauté asparagus and shallots for 4-5 minutes until tender. Add spinach and continue cooking for 2 minutes or until wilted. Turn heat to medium and pour in egg mixture. Allow to cook over medium heat until egg mixture is mostly set. To finish cooking, place under broiler in the oven for 4-5 additional minutes until golden brown and completely set. 

I'd suggest everybody make this Saturday or Sunday morning...