Skillet Spring Greens Asparagus Frittata

Name: Skillet Spring Greens Asparagus Frittata
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 bunch thin asparagus (about 2 cups); 8 large eggs; 1 cup spring salad greens; 2 tablespoons milk; 2 tablespoons freshly grated pecorino, optional; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 25 min
Active: 20 min

Yield: 6 servings

This springtime asparagus frittata is decadent-yet-healthy -- and gluten-free, too.

Level: Easy

Total: 25 min
Active: 20 min

Yield: 6 servings

Ingredients

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2 tablespoons olive oil

1 bunch thin asparagus (about 2 cups)

8 large eggs

1 cup spring salad greens

2 tablespoons milk

2 tablespoons freshly grated pecorino, optional

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.