This asparagus frittata is perfect breakfast…
The other day I was grocery shopping and saw the most gorgeous looking local asparagus. I looked at it and I immediately fell in love. The funny thing is there was another woman who thought the same thing. As we both grabbed for a bunch she looked at me and said “this is the most delicious and beautiful looking asparagus I have ever seen” which of course I replied with “I know!” We then proceeded to swap asparagus recipes in the middle of the grocery store.
After I got home I was starving and needed lunch. I could have just roasted up all the asparagus and gobbled it up but I wanted to try something different this time. I decided to make a frittata. I do not really make a lot of frittatas. I don’t know why. I know they are easy and quick but I never think about it. This came together in a snap and I made it small enough to feed two. Perfect for any meal of the day.
Asparagus Frittata for Two
Yield: 1 small frittata
Prep Time: 10 min
Cook Time: 10 minutes
Total Time: 20 minutes
6 oz. asparagus – woody ends trimmed off and cut into 2-3 inch pieces
4 eggs – beaten (season with salt and pepper if desired)
1/4 cup extra sharp cheddar cheese – shredded
2 tablespoons parmesan cheese – grated
Source: Nutmeg Nanny
In an 8 inch oven safe skillet add a few drizzles of olive oil. Add asparagus and gently sauté over medium heat until just starting to soften. About 5 minutes.
Pour beaten eggs over asparagus, sprinkle in cheddar cheese and let cook till set around the edges but still liquid in the center. When this happens sprinkle parmesan cheese on top and put in oven under high broiler setting (I have an electric oven so if you have gas oven I would just set the oven to 450 degrees.) Once set, about 7 minutes, take out of oven and using a silicon spatula gently slide it out of the pan onto a plate and enjoy.