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Spring Vegetable Frittata
6 eggs
¼ cup plain yogurt
1 cup shredded cheese divided
¼ cup onions chopped
1 cup mushrooms chopped
8-10 stalks asparagus ends trimmed and chopped (or any vegetable)
¼ cup cilantro chopped
½ cup tomatoes diced
Preheat the oven to 425° degrees.
Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
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.
Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes
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