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Spring Frittata

Print Recipe
Course Lunch
Servings 2

Ingredients
  

  • 1/2 cup 2% milk
  • 1/2 cup shredded parmesan cheese
  • 1 TB Dijon mustard
  • 1 TB unsalted butter
  • 7 spears asparagus trimmed & diced
  • 1 small shallot thinly sliced
  • 1/4 cup baby bella mushrooms diced
  • 8-10 sugar snap peas diced
  • 3-4 slices deli turkey breast diced
  • 1 dash garlic powder
  • 1 dash salt
  • 1 dash pepper
  • 1 handful fresh cilantro chopped
  • 1 handful fresh italian parsley chopped
  • 3-4 chives snipped

Instructions
 

  • Preheat oven to 350 degrees
  • In a small bowl, whisk together eggs, milk, Dijon and Parmesan cheese. Set aside.
  • Add butter to an oven proof saute pan and then add asparagus through peas. Saute until brightly colored and al dente. Season with garlic powder, salt and pepper.
  • Add turkey and herbs and then gently spread out ingredients in pan before pouring egg mixture into pan. Lightly salt and pepper again.
  • Transfer pan to oven and cook for 20 minutes or until lightly puffed.
  • Remove from oven and serve immediately with snipped chives.