Feta Asparagus Frittata
PREP/TOTAL TIME: 30 min.
Asparagus and feta cheese come together to make this frittata extra special. It’s perfect for a lazy Sunday or to serve with a tossed salad for a light lunch.
12 fresh asparagus spears, trimmed
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
6 eggs
2 tablespoons heavy whipping cream
Dash salt and pepper
1/2 cup crumbled feta cheese
In a large skillet, cook asparagus in a small amount of water for 6-8 minutes or until crisp-tender; drain. Finely chop two spears; set remaining asparagus aside. In an 8-in. ovenproof pan or skillet, saute the onions, garlic and chopped asparagus in oil until tender. In a bowl, whisk the eggs, cream, salt and pepper; pour into skillet.
Cover and cook over medium heat for 3-5 minutes or until eggs are nearly set. Arrange reserved asparagus spears so they resemble spokes of a wheel over eggs; sprinkle with feta cheese. Bake, uncovered, at 350° for 7-9 minutes or until eggs are completely set.
Yield: 2 servings.
From: Mildred Sherrer
Fort Worth, Texas
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