# What You'll Need:
→ Vegetables
01 - 1 cup asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 cup bell peppers (red and/or yellow), diced
04 - 1 cup baby spinach, roughly chopped
05 - 1/2 cup red onion, thinly sliced
→ Eggs and dairy
06 - 12 large eggs
07 - 1/2 cup whole milk
08 - 1 cup crumbled feta cheese (or goat cheese)
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons olive oil
→ Herbs and seasonings
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, chopped
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/4 teaspoon smoked paprika (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a rimmed sheet pan (approximately 18 x 13 inches) with parchment paper or lightly grease it with olive oil.
02 - In a large mixing bowl, whisk the eggs with the whole milk, salt, black pepper, and smoked paprika until the mixture is smooth and slightly frothy.
03 - Stir the crumbled feta, grated Parmesan, chopped chives, and parsley into the egg mixture until evenly distributed.
04 - Heat the olive oil in a skillet over medium heat. Add the asparagus, diced bell peppers, and sliced red onion and sauté for 3 to 4 minutes, until slightly tender.
05 - Add the chopped spinach to the skillet and cook for about 1 minute, just until wilted; remove from heat.
06 - Spread the sautéed vegetables and halved cherry tomatoes in an even layer across the prepared sheet pan.
07 - Pour the egg, cheese, and herb mixture evenly over the vegetables, tilting the pan as needed to ensure uniform distribution.
08 - Bake in the preheated oven for 22 to 25 minutes, until the eggs are puffed, golden at the edges, and set in the center.
09 - Allow the baked frittata to rest for 5 minutes. Slice into squares and serve warm or at room temperature.
