The markets are filled and overflowing with asparagus right now. In fact, today, I purchased the most beautiful purple asparagus I’ve ever seen. Cooked quickly, it will retain some of its color. I can’t wait. Meanwhile, my vegetable bin is filled with the more traditional green asparagus from Yakima, Washington. And I’m thinking up all kinds of ways to add that to our meals. Here is one of my favorite spring uses for asparagus … frittata. And this frittata is one of my all-time favorite recipes! In less than 20 minutes — you’ll have dinner on the table. And a simple, easy dinner it is to make!
3/4 pound asparagus, trimmed and cut into 1/2-inch pieces
Salt and freshly ground black pepper
3 cups fresh spinach, roughly chopped
2 tablespoons milk
6 ounces ham, diced
1 tablespoon butter
6 ounces grated mozzarella
Preheat the oven to 425 degrees F.
In cast iron skillet coated with olive oil, roast cut asparagus in the oven seasoned with salt and pepper until tender and caramelized, 5-8 minutes, depending on the width of the spears.
Retrieve cast iron skillet from the oven and set over a medium-high heat. Add butter and allow to melt. Add spinach.
In a large bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the ham.
Pour egg mixture into the cast iron skillet and cook for 3 to 4 minutes, pulling the egg from the sides, until the eggs start to set. Sprinkle the cheese over the frittata and reduce the heat to medium. Cook until the eggs are almost set but the top is still runny, about 2 minutes. Place the skillet in the oven and bake until the eggs are set and the frittata is golden brown, about 5-8 minutes. Let cool for a few minutes before serving.
Source: Adapted from Today
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