This Garden Vegetable Frittata is a delicious and flavorful way to use up any spare veggies you’ve got on hand!
1/4 cup milk of choice
1/8 tsp each, salt, pepper, garlic and onion powders, and dried dill
1 large yukon gold potato
1 heaping cup diced bell peppers
1/2 cup fresh asparagus, sliced into 2” pieces
2 large handfuls spinach
1/3 cup crumbled goat cheese, optional
Whisk together eggs, milk, salt, pepper, garlic and onion powders, and dill until frothy; set aside.
Heat Big Horn UP, Garlic, or Basil Olive Oil in a cast iron skillet. Sauté potatoes for 5-7 minutes, until tender.
Add remaining veggies and sauté for 2-3 more minutes.
Add eggs to skillet along with goat cheese (if using) and let sit for another 2-3 minutes, or until edges begin to “set”.
Pop skillet in a 400 degree oven for about 10 minutes, or until frittata is set.