Spring Vegetable and Feta Frittata

I love how this Spring Vegetable and Feta Frittata brightens up any meal. It's my go-to for a light brunch or a quick weeknight dinner when I want something fresh and satisfying. The combination of tender spring vegetables and creamy feta is just divine, and it's so forgiving for beginner cooks. You don't need any fancy techniques, just a willingness to chop and whisk!

Ingredients

• 1 tbsp olive oil
• 1 cup chopped asparagus (about 4-5 spears)
• 1/2 cup chopped leeks (white and light green parts)
• 1/2 cup frozen peas
• 6 large eggs
• 1/4 cup milk or heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add the chopped asparagus and leeks to the skillet and sauté for 5-7 minutes, until softened.
4. Stir in the frozen peas and cook for another minute.
5. In a medium bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined.
6. Pour the egg mixture evenly over the vegetables in the skillet.
7. Sprinkle the crumbled feta cheese over the top of the frittata.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
9. Let the frittata cool for a few minutes before slicing and serving.