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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. âMildred Sherrer, Fort Worth, Texas Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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