Asparagus and Artichoke Frittata
Servings Prep Time
6servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6servings 20 minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. Prepare the asparagus: Do not snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Cut off the flowers and set aside. Next, hold onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Rotate the stalk when it is hard to continue peeling ribbons. Cut any remaining piece of the peeled stalk into one-inch pieces. Discard the tough ends once you are done peeling.
  2. Heat your broiler.
  3. Beat your eggs with the milk, plus Italian seasoning, salt and pepper until combined. Stir in artichokes and scallions. Add asparagus ribbons and gently stir.
  4. Heat your skillet over medium heat and add 2 tablespoons olive oil. Pour in egg mixture, swirl the pan so that the ingredients are evening distributed in the pan. Sprinkle the feta over the egg mixture. Lower the heat to medium-low and cook for about 5 minutes, until the edges are set and brown but it is still runny on top. Transfer skillet to the broiler and cook for another 2 to 3 minutes, until eggs are set on top.