I have to confess I’ve been on a bit of a frittata kick lately. I mean really, what’s not to love about something that’s so easy to make and that you can pack full of all the veggies you love?
Asparagus is growing rampant in our garden right now; it’s seriously one of the best gardening investments that I’ve ever made. It comes back in full force year after year, it’s really nutritious and, of course, it goes great with eggs. So, needless to say, asparagus frittata has been on our menu more than a few times in the last few weeks. So far, my husband isn’t complaining.
asparagus frittata recipe
- 1 tablespoon olive oil (or butter)
- 2 cups diced asparagus
- 3 scallions, sliced
- 8 large eggs
- 3/4 cup cottage cheese
- 1/2 cup half and half
- 1/2 cup shredded cheese – I used an Italian blend for this mix which consisted of mozzarella, provolone, parmesan and asiago
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat oven to 375
Over medium-high heat, heat olive oil in10-inch ceramic or other non-stick skillet.
Add asparagus and scallions and cook for about 10 minutes, stirring occasionally. The asparagus should still have a bit of a “bite” to it when adding the egg mixture.
While the asparagus is cooking put the remaining ingredients in a large bowl and whisk together until well-blended and frothy.
Add the egg mixture to the asparagus mixture and place in a preheated. Cook for about 18-20 minutes. When done, the center will have puffed up a bit and the edges will be just starting to turn golden. Remove from the oven, let sit 5 minutes, slice and serve.
I love a good frittata – it’s a wonderful meatless Monday dish, especially if you serve it with a mixed green salad on the side.
If you’re not a fan of asparagus, feel free to substitute your favorite veggie (or veggies) because trust me, this is great with broccoli, broccolini, sweet peppers, zucchini…use your imagination and play with your food a bit.