Preheat the oven to 375°F. While the oven preheats, sauté the vegetables! Heat a large cast iron skillet over medium-high heat. Once hot, add 1 tbsp of Olíva! EVOO. Sauté the asparagus & peas first for 2 minutes. Once the veggies become a bit softer, add the garlic and sauté 1 additional minute or until the garlic becomes fragrant. Add the spinach and season everything with salt & pepper. Drizzle in a bit more olive oil if needed.
Transfer the veggies to a separate bowl and allow the cast iron to cool a bit. Once slightly cooled, add the remaining tbsp of olive oil to the empty pan and brush it around the sides and bottom of the pan to grease it.
In a separate bowl, whisk the 6 eggs with the milk and season generously with salt & pepper. Once fully combined, pour the egg mixture & sautéed veggies back into the pan and carefully mix it all together. Add the feta and mix one last time.
Bake the frittata for 15-20 minutes, or until the eggs are cooked all the way through. Serve immediately with sliced avocado and hot sauce.
Servings 0