Jamie’s Spring Vegetable and White Cheddar Frittata

This recipe came highly recommended to me from Jamie’s husband. We tried it, and we agree:  It’s a definite keeper!

I’m looking forward to having enough farm-fresh eggs, spinach and asparagus on-hand soon to give it a try.

1 3/4 c. fresh cut asparagus
1 tsp water
8 large eggs
2 egg whites
1/4 c milk
1/2 tsp salt
1/4 tsp pepper
2 T olive oil
2 garlic cloves, finely minced
5 c. fresh spinach leaves
1 c. cheddar cheese
1/2 tsp fresh basil (optional garnish)

Preheat oven broiler.  Place asparagus and water in glass  pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green.  Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside.  Heat 1 T olive oil in oven proof 12 in skillet over medium-high heat. Add minced garlic and saute 1 minute.  Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute.  Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 T olive oil.  Pour egg mixture in skillet and stir gently to evenly distribute ingredients.  Cook until eggs are almost set, about 8 to 11 minutes.  (Eggs will be runny on top, but set on sides and bottom.)

Remove frittata from heat, sprinkle evenly with shredded cheese and place skillet in oven, about 6-7 in. from heat source. Broil until the center is firm and cheese completely melted, about 1 to 2 minutes.  Remove and sprinkle with fresh basil if desired.  Cut into 6 wedges.

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