Recipe: Mushroom Asparagus Frittata
Ingredients
- 1 tablespoon olive oil
- 1/4 medium red onion, thinly sliced
- 1 clove garlic, minced
- 2 cups thinly sliced white button, cremini, or baby bella mushrooms (from about 8 ounces of mushrooms)
- 1 bunch asparagus (about 10 spears), cut into 1 1/2-inch pieces
- 1 tablespoon fresh thyme leaves
- 6 large eggs
- 1/2 cup feta cheese, cubed
- Salt and pepper
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