Asparagus-Romano Frittata
12 large eggs
3/4 cup freshly grated Romano Cheese
1/2 cup whole milk
Salt and Pepper`
1 tablespoon butter
1 pound asparagus, cut into 1-inch pieces
1 bunch green onions, thinly sliced
Preheat oven to 375 degrees. In medium bowl, whisk eggs, Romano cheese, milk, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
In a nonstick 12-inch skillet with oven-proof handle, melt butter over medium-high heat. Stir in asparagus and 1/4 teaspoon salt; cook 4 minutes. Add onions; cook 2 minutes, stirring often. Spread vegetable mixture evenly in skillet.
Reduce heat to medium-low. Pour egg mixture into skillet; cook 4 to 5 minutes, without stirring, until egg mixture sets around edge. Place skillet in oven; bake 9 to 10 minutes or until set. Invert frittata onto serving plate; cut into wedges.
