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1. Preheat oven to 400°. Cut asparagus into 1-
inch pieces, discarding tough ends.
2. Sauté mushrooms and onion in 2 tsp. hot oil in
a 10-inch nonstick ovenproof skillet over medium
heat 4 to 5 minutes or until onion is tender;
remove from skillet. Add remaining 1 tsp. oil to
skillet, and sauté asparagus 2 to 3 minutes or
until tender; stir in 1/4 tsp. each salt and
pepper. Remove from skillet. Wipe skillet clean.
3. Melt butter in skillet over medium heat. Whisk
together eggs and remaining 1/4 tsp. each salt and
pepper. Add egg mixture to skillet. As eggs start
to cook, gently lift edges of egg with a spatula,
and tilt pan so uncooked portion flows underneath.
Cook 2 to 3 minutes or until almost set. Top with
vegetables and feta cheese.
4. Bake frittata at 400° for 16 to 18 minutes or
until slightly browned and puffy. Serve
immediately.
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