Feta Asparagus Frittata
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
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