Herbed Asparagus Frittata

Herbed Asparagus Frittata
Recipe by Dietitian Ashley Quadros
Serves 6 

INGREDIENTS
2 tablespoons olive oil
3 cups asparagus, sliced into 1” pieces
Salt and freshly ground pepper
2 green onions, thinly sliced, white and green parts separated
¼ tsp red pepper flakes, more or less to taste (optional)
10 large eggs
½ cup whole milk
½ cup fresh herbs (any combo of chives, dill, and/or parsley), chopped
4 ounces smoked salmon, torn (optional*) 

DIRECTIONS

Preheat oven to 350°.

Heat oil in a 12” cast iron skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until lightly softened, about 4 minutes. Add white parts of green onion, red pepper flakes if using, salt and pepper. Cook, stirring occasionally, until green onions are slightly softened, about 3 minutes.

Meanwhile, in a bowl, whisk eggs, milk, herbs, and green parts of green onion. Season with salt and pepper. Pour egg-herb mixture over vegetables. Shake pan so egg settles between vegetables. Cook until edges just start to set, about 5 minutes. Sprinkle frittata with salmon (or cheese) if using, and transfer skillet to oven and cook until eggs are just set but still wiggle a bit, about 14 minutes. Remove from oven and let sit a few minutes. Cut into wedges.

*For vegetarians, you can substitute salmon with 4 ounces of chevre goat cheese or feta. Alternately, you can just omit.

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