Serve this frittata warm, cold or at room temperature.
Recipe courtesy of Egg Innovations.
1 bunch asparagus
2 tablespoons butter or olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped fine
4 green onions, sliced thinly on the diagonal
2 tablespoons fresh chopped parsley
1 dozen cage-free eggs
1/2 pound feta cheese, crumbled
1/4 pound Jack cheese, grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Snap the tough ends off the asparagus and then cut the spears into 1-inch pieces. Blanche asparagus in boiling water until crisp tender, 3 to 8 minutes, depending on the thickness of the spears. Drain immediately and plunge into ice water to stop the cooking. Remove from ice water when cool and pat dry. Set aside.
3. Heat butter or oil in a medium saucepan over medium heat. Add onion and garlic and sauté until soft and fragrant, about 10 minutes. Add green onions and parsley and cook for 1 to 2 minutes. Remove from heat and set aside.
3. Crack the eggs into a large mixing bowl and whisk well. Add sautéed vegetables, asparagus, cheeses, and salt and pepper.
4. Pour the egg mixture into a 3-quart baking dish and bake on the center rack of a 350 degree oven for 30 minutes or until the frittata is set. Serve warm, cold or room temperature.
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