Frittata with early salad greens and asparagus

Ingredients:

• 2 tbsp. l. olive oil
• 1 bunch thin asparagus (about 2 cups)
• 8 large eggs
• 1 cup salad greens
• 2 tbsp. milk
• 2 tablespoons grated pecorino cheese (optional)

Preparation:

1. Preheat oven to 350°F (175°C). Heat olive oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until tender but not browned, about 6 minutes.
2. Meanwhile, in a medium bowl, combine eggs, herbs, milk, cheese, if using, and 1/4 teaspoon each salt and black pepper.
3. Add the egg mixture to the skillet with the asparagus; cook until the eggs begin to set around the edges, about 30 seconds. Using a spatula, lift the edges and tilt the skillet to allow the uncooked egg to run underneath. Cook until the bottom of the frittata is set, about 3 minutes. Transfer to the oven and bake until the frittata is puffed and golden brown, 6 to 8 minutes. Cut into 6 pieces and serve.