Asparagus Romano Frittata

Cooking Instructions

Preheat oven to 375*.In medium bowl, whisk eggs,Romano,milk,1/2 t. salt and 1/8 t. pepper

In non-stick skillet with oven-safe handle,melt butter over medium-high heat. Stir in asparagus and 1/4 t.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.