5Michigan asparagus stems, washed with the ends cut off & discarded
1/4tspfreshly cracked black pepper
scant 1/8tspgarlic powder
1/4cupshredded Cabot Farmhouse Reserve Cheddar
shredded Parmesan cheese
Spray a non stick skillet with cooking spray. Heat the pan on the stove top over medium heat while prepping the other ingredients.
Cut the asparagus into 1-2" pieces, then add them to the heated pan, sauteeing for 3-5 minutes and turning halfway through.
Crack the eggs into a small bowl, use a whisk to beat them together until creamy. Whisk in the seasonings, just until evenly incorporated.
Pour the seasoned eggs evenly out over the asparagus, and let the mixture cook for 3-4 minutes. Once the frittata is almost cooked through, place a lid on the skillet, remove from heat, and let the frittata continue cooking naturally.
To serve the frittata, run a butter knife around the edges to release it from the pan. Working carefully, flip the frittata out onto a place, serving dish, or even a cutting board. Top side up will look prettier, but the bottom side up will have the veggies visible, as seen in our photos.
Garnish with shredded Parmesan and serve immediately.
If you'd like a heartier version, add in a 1/2 cup of chopped ham.