10 Egg (large)
1/2 cup Plain Cow's Yogurt, Whole Milk
Sea Salt & Black Pepper (to taste)
2 tbsps Extra Virgin Olive Oil
1 cup Red Onion (chopped)
2 cups Asparagus (ends trimmed and cut into 1/2-inch pieces)
1 cup Frozen Peas (thawed)
1 cup Baby Spinach
1/4 cup Goat Cheese
1/4 cup Chives (chopped, optional)
Preheat the oven to 400ºF (205ºC).
In a large bowl, whisk the eggs and the yogurt together and season with salt and pepper. Set aside.
Heat the oil in an oven-safe skillet over medium heat. Add the onions and sauté for three to four minutes, or until softened.
Add the asparagus and sauté another one to two minutes. Add the peas and baby spinach, and sauté another one to two minutes, or until the spinach is wilted. Season with salt and pepper.
Pour the egg mixture over the vegetables and top with small dollops of cheese.
Transfer the skillet to the oven and cook for 15 to 20 minutes, or until the eggs are set.
Let sit for five minutes before cutting into wedges. Sprinkle with chives, if desired, and enjoy!
Refrigerate in an airtight container for up to four days.
A 12-inch skillet was used to make eight servings. One serving is one slice of frittata.