Quick & Easy Cheesy Cheddar Asparagus Frittata
Servings: 2
Ingredients
- 4 Eggland's Best eggs
- 2 tbsp half & half
- 5 Michigan asparagus stems, washed with the ends cut off & discarded
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp freshly cracked black pepper
- scant 1/8 tsp garlic powder
- 1/4 cup shredded Cabot Farmhouse Reserve Cheddar
- shredded Parmesan cheese
Instructions
- 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.
Notes
If you'd like a heartier version, add in a 1/2 cup of chopped ham.