Asparagus and Spinach Frittata

July 1, 2014
1 min read
Asparagus and Spinach Frittata
This delicious frittata is perfect for breakfast, brunch or dinner, and it's full of flavorful, fresh ingredients that are sure to be a crowd pleaser.
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Ingredients
  1. 1 cup fresh asparagus
  2. 8 large eggs
  3. 1/2 cup whole milk
  4. 1 tsp kosher salt
  5. 1 tsp black pepper
  6. 1 T extra virgin olive oil
  7. 2 minced garlic cloves
  8. 1 oz finely sliced spinach
  9. 5 cups spinach leaves
  10. 1/2 cup shredded cheese
  11. 1 cup sliced button mushrooms
Instructions
  1. • Preheat broiler to 350 degress Fahrenheit
  2. • In a small pot, bring water to boil
  3. • Cook asparagus in boiling water for 2 minutes or until tender
  4. • Whisk eggs, milk, salt and pepper in a large bowl until blended
  5. • Heat 1 tablespoon olive oil in an oven-proof 12 inch skillet over medium heat
  6. • Add minced garlic and saute for one minute
  7. • Stir in fresh spinach leaves and cook until slightly wilted
  8. • Reduce heat to low and stir in asparagus
  9. • Pour egg mixture in skillet and stir to distribute all ingredients
  10. • Cook eggs on stove top for 8 to 10 minutes (Eggs should be runny, but set on the sides)
  11. • Remove frittata from heat and cover with shredded cheese
  12. • Place skillet in oven for 3 minutes or until center is firm and cheese is melted
  13. • Remove from oven and let sit for 10 to 15 minutes before serving
  14. • Cut into 6 pieces and garnish each with finely sliced spinach
Notes
  1. Nutrition Per Serving
  2. Calories (kcal) 224
  3. Fat (g) 15
  4. Carbohydrates (g)14.4
  5. Dietary Fiber (g) 1.2
  6. Protein (g) 16
  7. Calcium 21% DV
  8. Vitamin C 18% DV
  9. Vitamin A 61% DV
Health Journal https://www.thehealthjournals.com/