Asparagus Feta Frittata

Staff Writer
Baystateparent Magazine

Springtime is upon us and with the change of season, we welcome a new set of vegetables to markets -- and our plates! April is prime season for asparagus. These tasty spears can be roasted and served as a side, added to stir frys or pasta, or cooked with eggs for a yummy, healthy breakfast. Asparagus is the star of this easy frittata, which can be enjoyed warm or cold.

Asparagus Feta Frittata

14 asparagus spears  

1 teaspoon olive oil

2 scallions, chopped

2 teaspoons minced garlic

8 eggs, beaten

1/3 cup crumbled feta cheese

Dash of salt and pepper

Blanch 10-12 thin asparagus spears in boiling water for 3 minutes. Refresh in cold water, drain and set aside.

Mince remaining 3 or 4 uncooked asparagus spears, and sauté in medium size, ovenproof non-stick fry pan with olive oil, garlic and chopped scallions. Cook for 4 minutes.

Add beaten eggs, and dash of salt and pepper.

Stir lightly and cook over low heat until eggs are partially set. Then, remove pan from heat and lay the blanched spears on top of eggs, crumble feta on top.

Bake in preheated 350 degree oven for 10 minutes or until eggs are set.

(Test eggs by inserting a butter knife in the center of the frittata. If knife comes out clean, eggs are set.)