This Asparagus and Feta Frittata is one of my favorite brunch meals to make for a crowd (or to make on a Sunday so you have breakfast to bring to work all week!). The best part is that they are so versatile – you can mix and match with whatever veggies or cheeses you have in your fridge! It’s a great way to clear out veggies that are almost past their prime.
I love lining up the asparagus on top of this frittata; I think it makes for a pretty presentation! If you don’t like asparagus, try a combo of mushrooms and peppers. If you don’t like feta, try shredded gruyere or parmesan (yum!). If you want to make this dairy-free, use coconut milk instead of half-and-half and mix the cheese or add an almond-milk based cheese, like Kite Hill. Anyways, this recipe is pretty simple: just saute, whisk, bake, eat!