This frittata is a healthy, satisfying way to use leftover roasted asparagus and mushrooms. Adding smoked cheese boosts the flavor right over the top.
Preheat oven to 325°F (165°C)
In a medium bowl, mix eggs and milk together until slightly frothy. Add in chopped veggies.
Pour egg mixture into a well oiled medium size cast iron skillet or oven proof non-stick skillet.
Place bread cubes evenly into eggs. Spread cheese evenly over the top of everything.
Cook on stovetop over medium-low heat about 7 minutes, or until the sides are just cooked and begining to pull away slightly from the edge of the skillet.
Place the skillet in the oven to finish cooking. Cook another 10 minutes or until the eggs are fully set in the middle and the top of the frittata is lightly brown.
Remove from oven and allow to cool for a minute or two. Loosen sides and bottom with a spatula. Slide the frittata out of skillet and onto a serving dish or board. Slice like a pie.
Serve hot or at room temperature.
I do not add salt and pepper to this recipe because I find that the vegetables plus the cheese have ample seasoning.