Asparagus & Feta Frittata

Asparagus & Feta FrittataI’m definitely a breakfast person, I think I get that from my grandmother because we both could eat breakfast for every meal given the choice! One of my favorite things about the weekends is cuddling up on the couch for most of the morning with my husband and the dogs watching HGTV and then cooking a big breakfast for lunch together. Last weekend, I took my first crack at making a frittata {basically a crustless quiche} and I was shocked how easy it was to make and how delicious it was. The best part was that there was half leftover for the following morning and that you can easily swap out ingredients for whatever you have in your fridge. For this particular one we had some garlic, onions, asparagus, arugula, spinach and ham which got sautéed before the egg and herb mixture got added along with some feta cheese. This is awesome for a weekend breakfast or make it on a Sunday and eat a slice for breakfast all week long! Check out the breakfasts section for even more recipes and ideas.

Frittata Steps

1. Preheat oven to 375 degrees F. Heat a large oven-safe sauté pan over medium heat with a couple tbsp of unsalted butter. Add in 2 cloves of minced garlic and stir until fragrant, about 30 seconds, then add in 1 small sliced white onion.

2. Sauté the onion until translucent, about 3 minutes and then add in a few stalks of asparagus that have been cut into 2″ pieces.

3. Sauté for a few minutes more and then stir in a handful of spinach and arugula. Cook until slightly wilted and then stir in a couple pieces of ham slices that have been cut into small pieces.

4. While the ham is heating through, make the egg mixture by combining 6 large eggs, one cup milk, 1/2 tsp freshly ground pepper, 1 tsp herbs de provence, 1 tsp dried thyme and 1 tsp salt.

5. Whisk the egg mixture together and pour it into the sauté pan.

6.  Dot the mixture with about 1/2 cup crumbled feta cheese. Allow the mixture to start to firm up on the stove, for about 10 minutes before putting it in the oven. Bake for 20-25 minutes in the oven until the eggs are cooked through and frittata is firm.

I tossed some spinach and arugula in the tiniest but of olive oil with some salt & pepper and laid a big bed of it on the bottom of our plates then topped it with a slice of the frittata. The crisp, fresh greens are a nice contrast to the richness of the frittata and the peppery taste of the arugula is perfect!

Asparagus & Feta Frittata

Serves 4

2 tbsp unsalted butter

2 cloves garlic, minced

1 small white onion, sliced

4-5 stalks asparagus, cut into 2″ pieces

1 cup baby spinach and arugula, mixed

2 slices ham, cut into small pieces

6 large eggs

1 cup milk

1/2 tsp freshly ground pepper

1 tsp herbs de provence

1 tsp dried thyme

1 tsp salt

1/2 cup crumbled feta cheese

Preheat oven to 375 degrees F. Heat a large oven-safe sauté pan over medium heat with a couple tbsp of unsalted butter. Add in garlic and stir until fragrant, about 30 seconds, then add in onion. Sauté the onion until translucent, about 3 minutes and then add in asparagus. Sauté for a few minutes more and then stir in spinach and arugula. Cook until slightly wilted and then stir in ham. While the ham is heating through, make the egg mixture by combining eggs, milk, pepper, herbs de provence, thyme and salt. Whisk the egg mixture together and pour it into the sauté pan. Dot the mixture with feta cheese. Allow the mixture to start to firm up on the stove, for about 10 minutes before putting it in the oven. Bake for 20-25 minutes in the oven until the eggs are cooked through and frittata is firm.

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