Spring Feta Frittata

This is a dish I make pretty regularly with different veg/meat/cheese combinations, but we've recently found a favorite, so it's time to bork.  Of course, use whatever you like, but I can heartily recommend this version.  I love this because it's a great dinner right out of the oven, and a delicious leftover cold breakfast for rushed mornings.  It's also very pretty and is one of those dishes that just feels good to make.  To me, at least.

Chop up a bunch of spring onions, throw them in a 12"-ish skillet (something that can go both on the stove and under the broiler) with some butter or olive oil and let them cook until they're soft and bright green.  Take off the heat and let cool.

In the meantime, add 8 eggs to a large bowl and whisk until smooth.  Toss in a giant handful of chopped parsley, a block of cubed feta, 2 tbsp milk, salt and pepper, and mix.  Once the onions have cooled, mix them in, too.

Now, preheat your broiler.  Take the same pan that your onions just cooked in and add a couple Tbsps of butter or olive oil over med-high heat.  Swirl the pan to coat, then pour in the egg mixture.  Let it cook until there's a layer of solid egg on the bottom.  Lift up that layer with a spatula to let uncooked egg flow underneath.  Do this until it has mostly set, then put the pan under the broiler until the top begins to brown, probably less than 5 minutes.

Ward off any expectant-looking felines.

Voila!  Slide onto a plate, cut into wedges, and enjoy all week.