Asparagus and eggs have always been a perfect combination to me – its delicate vegetal flavor just makes perfect sense with light, fluffy eggs. Here’s a bright spring frittata recipe to enjoy these partners-in-cooking!
Feta Asparagus Frittata
Taste of Home Test Kitchen Approved! | 2-3 servings
1 c Locavorious frozen asparagus
6 large eggs
2 T heavy whipping cream
T olive oil
2 scallions, chopped
garlic clove, minced
1/2 c crumbled feta cheese
salt + pepper
Preheat oven to 350.
Boil 2 c water in 8″ oven-proof skillet. Add frozen asparagus and cook 3 minutes, until asparagus is just cooked through. Drain and set asparagus aside.
In a bowl, whisk eggs and cream. Add salt + pepper to taste.
In the 8″ oven proof skillet, heat olive oil over medium heat. Once hot, saute scallions, garlic, and cooked asparagus for 1 minute. Stir in egg mixture and cook – covered – over medium heat until eggs are nearly set, 3-5 minutes.
Uncover, top with feta cheese, and slide into oven to bake. Eggs should be completely set in 7-9 minutes.
