| 2 Tbsp. Butter |
| 1 Cup Asparagus cut into inch long pieces |
| 1 Cup Sliced Mushrooms |
| 1/2 Cup Onion Chopped |
| 1/2 Cup Pepper (yellow or red) Chopped |
| 1/2 Cup Frozen Peas |
| 8 Eggs |
| 3/4 Cup Milk |
| 1 1/2 Tsp. Dijon Mustard |
| 1/2 Tsp. Salt |
| 1/2 Tsp. Pepper |
| 4 Oz. Crumbled Feta Cheese |
Preheat oven to 400°. Melt butter in 12″ non-stick, oven safe skillet over medium heat. Add all vegetables and saute stirring occasionally until crisp tender. About 10 minutes. Whisk eggs with milk, mustard, salt and pepper. Pour egg mixture over vegetables in skillet. Sprinkle feta over frittata mixture. Cook without stirring until mixture firms up around pan edges. About 3 minutes. Place skillet in oven and bake until center is set, between 10-15 minutes. Serve hot or at room temperature.