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Preheat oven to 425°
Over medium-low heat, heat oil in a 10-inch cast iron skillet.
Add onion, parsley, kale, and asparagus. Cook for 3-5 minutes or until the vegetables soften. Set aside.
In a medium bowl whisk eggs, almond milk, Italian seasonings, garlic powder, salt and black pepper.
Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture. Add cherry tomatoes and sprinkle shredded mozzarella cheese on top.
Bake it for about 15 minutes or until frittata is completely cooked. The center should be set, and not jiggly. (If you like your frittata a little bit browned and crispier on top, you can turn the broiler on high for the final 3 minutes and broil the frittata until it is golden on top. Keep a close eye on it so that it does not burn.)
Serve warm with a delicious salad. Enjoy!
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!