Vegetable Frittata

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Greek yogurt

  Plain, whole fat

  ¼ cup or 60g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  1 cup chopped raw or 70g

• Fresh cilantro

  Coriander leaves, raw

  0.02 cup or 0.3g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

Directions

1. Preheat the oven to 425° degrees
2. Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
3. Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
4. Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
5. Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes

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