Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch.

Ingredients

• 12 fresh asparagus spears, trimmed
• 6 large eggs
• 2 tablespoons heavy whipping cream
• dash salt
• dash pepper
• 1 tablespoon olive oil
• 2 green onions, chopped
• 1 garlic clove, minced
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 350°. In a large skillet, place asparagus in 1/2 in. water; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly.
2. In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese.
3. Bake until eggs are completely set, 7-9 minutes.