Spring Onion Fritatta

• 5 eggs
• 1/3 cup water or milk
• 1 large clove garlic, minced
• olive oil, for the pan
• 3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips
• 1/2 cup chopped asparagus tips
• 1/2 cup peas
• 1/4 cup fresh mozzarella pieces*
• 1/4 cup crumbled feta*
• 1/4 cup chopped tarragon
• salt & pepper
• a few pinches of red pepper flakes

1. 1.Preheat your oven to 425 degrees F.
2. 2.In a medium (8-inch) skillet, lightly saute the chopped onions & asparagus pieces in a bit of olive oil, salt & pepper. Remove from the pan after just a few minutes.
3. 3.Blend eggs, water, salt and pepper in a blender until combined and lightly foamy.
4. 4.Wipe out the skillet you used previously and coat it with a bit of olive oil. Pour in the eggs and add half of the veggies. Put the skillet in the oven, and bake for 15 minutes. Then (carefully, without moving the skillet around too much), add the rest of the veggies and the cheeses. Continue to bake for another 15 minutes or until the fritatta is puffed up and the eggs are set.
5. 5.Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.
6. Notes
7. *If you're non-dairy, skip the cheese.
8. As always - sub in whatever veggies you like.

water, oil, thin spring onions, peas, fresh mozzarella, crumbled feta, tarragon, ufesalt, ufea few pinches

Taken from www.epicurious.com/recipes/member/views/spring-onion-fritatta-52805191 (may not work)