Spring Vegetable and White Cheddar Frittata

Farm Fresh Asparagus and Eggs

We are looking forward to fresh vegetables from our garden again, and I'm already thinking about the yummy dishes I can make with our fresh food.  

I enjoy making this recipe when I can get fresh asparagus.  It is a delicious spring dish that is easy to make, and it gives you a variety of real foods that not only taste fabulous together, but are healthy for you too.

Spring Vegetable and White Cheddar Frittata

1 3/4 c. fresh cut asparagus (1 in. pieces)

1 teaspoon water 

8 farm fresh eggs

2 egg whites

1/4 cup of fresh milk from Fagan Family Farm

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil, divided

2 garlic cloves, finely minced

5 cups loosely packed fresh spinach leaves

1 cup shredded white cheddar cheese or any cheese of your choice

Preheat oven broiler. Place asparagus and water in a pan, cover with lid and cook on stove until asparagus is tender-crisp and still bright green. Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside. Heat 1 tablespoon olive oil in oven proof skillet over medium heat. Add minced garlic and saute 1 minute. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 tablespoon olive oil. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8-11 minutes. 

Remove frittata from heat, sprinkle evenly with shredded cheese, and place skillet in oven, about 6-7 in. from heat source. Broil until the center is firm and cheese is completely melted, about 1 to 2 minutes. Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.

Go ahead and share this recipe with your friends and family.

Enjoy & Happy Spring!

Jamie