Frittata with Veggies and Feta

I love frittatas for Meatless Mondays.  They are so easy and versatile.  You just take some eggs and a little bit of milk, then dump in whatever leftover veggies you have in the fridge.  Done.  Leftovers heat up well, and I eat them for breakfast for the next few mornings.  Boo-ya!

Today's dinner version includes leftover steamed asparagus, sautéed mushrooms, and those cute little baby sweet bell peppers.  Oh, and feta, of course.

Frittata with Veggies and Feta


Ingredients:

• 8 eggs
• 1/4-ish cup nonfat milk
• Tastefully Simple Seasoned Salt
• 1 tablespoon coconut oil 
• 1/2-ish cup steamed asparagus, chopped
• 1/2-ish cup sautéed mushrooms
•  1/4-ish cup baby sweet bell peppers, thinly sliced into rounds
• 1/4-ish cup crumbled feta

Directions:

• Pre-heat oven to 450 degrees F.
• In a bowl, whisk together the eggs, milk and a few dashes of TSSS.
• Melt coconut oil in a 10" pan over medium heat, and swirl it around to coat the entire bottom as well as some of the sides (this will prevent your frittata from sticking to the pan).  Pour in the whisked eggs.  Add the veggies and stir with a wooden spoon until everything is evenly spread out.  Sprinkle the feta on top.
• Let cook on the stove top for a few minutes until the bottom is set and the top edges begin to firm up.
• Place the pan in the oven and bake until the top is set and the edges are lightly browned, about 10 minutes.
• Remove pan (carefully!) from oven.  Slide the frittata onto a cutting board and slice and serve.