Feta As­para­gus Frit­tata

Simple & Delicious - - ON THE MENU - —Mil­dred Sher­rer, Fort Worth, TX

TAKES: 30 min. MAKES: 2 serv­ings

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 with friends.

12 fresh as­para­gus spears, trimmed 6 large eggs

2 Tbsp. heavy whip­ping cream Dash salt

Dash pep­per

1 Tbsp. olive oil

2 green onions, chopped

1 gar­lic clove, minced

1/2 cup crum­bled feta cheese

1. Pre­heat oven to 350°. Place 1/2 in. of wa­ter and as­para­gus in a large skil­let; bring to a boil. Cook, cov­ered, un­til the as­para­gus is crisp-ten­der, 3-5 min­utes; drain. Cool slightly.

2. In a bowl, whisk to­gether eggs, cream, salt and pep­per. Chop 2 of the as­para­gus spears. In an 8-in. oven­proof skil­let, heat the oil over medium heat un­til hot; saute green onions, gar­lic and chopped as­para­gus 1 minute. Stir in egg mix­ture; cook, cov­ered, over medium heat un­til eggs are nearly set, 3-5 min­utes. Top with whole as­para­gus spears and cheese.

3. Bake un­til eggs are com­pletely set, 7-9 min­utes.

PER SERV­ING 425 cal., 31g fat (12g sat. fat), 590mg chol., 1231mg sod., 8g carb. (3g sug­ars, 3g fiber), 27g pro.

24 serves 2

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