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Asparagus Frittata
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Provided By:
Ruth Cousineau

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    • Eggs and green vegetables are symbolic of Spring, and the addition of cottage cheese keeps this frittata creamy and tender. Feel free to substitute broccoli or Swiss chard for the asparagus.

    Ingredients

    Serves:

    Directions

    Cut asparagus into 2-inch lengths. Heat oil in a heavy 10-inch skillet over medium heat until it shimmers. Add asparagus with pepper and 1/4 teaspoon salt and cook, stirring occasionally until crisp-tender, 4 to 5 minutes.

    Whisk together eggs, cheeses, and remaining 1/4 teaspoon salt until blended and pour over asparagus. Cook until eggs are set on bottom, about 5 minutes, then cover and cook over medium-low heat just until eggs are set on top, about 7 minutes more.

    Slide frittata out onto a platter and cut into wedges to serve.

    Cooks' note: The frittata can be served hot, warm, or at room temperature.

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    2 Comments

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    phoenix@love.com

    Great dinner for springtime! It will make pretty good leftovers tomorrow as well. My eggs weren't setting on top so I finished it under the broiler at the very end.

    April 08 2011 at 9:41 PM Report abuse rate up rate down Reply
    cheffritz

    Omelets made with fresh spring (green) vegetables have been enjoyed for centuries... especially by families living on a farm of having a farmers market nearby. Cheese is of course a perfect addition.It's a wonderful dish to offer on any weekend morn.

    April 04 2010 at 12:35 AM Report abuse rate up rate down Reply

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