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Asparagus Frittata

Author Michigan Asparagus Advisory Board

Ingredients

  • 1 tablespoon salted butter
  • 5 fresh asparagus spears trimmed and cut into bite-size pieces
  • 3 eggs
  • ¼ cup heavy cream
  • 1 sprig fresh dill chopped
  • ¼ teaspoon salt
  • 1½ tablespoons Parmesan cheese
  • ¼ teaspoon black pepper
  • 1 tablespoon sliced green onion
  • 4 cherry tomatoes quartered
  • Microgreens for garnish optional

Instructions

  • Preheat oven to 350°F.
  • In a 6-inch oven-safe skillet melt butter over medium heat. Add asparagus and cook 2 to 3 minutes.
  • In a bowl whisk eggs, cream, dill, salt, cheese, and pepper. Pour egg mixture over asparagus.
  • Allow sides to set. Check by gently pulling egg mixture away from sides of skillet. Sides should appear cooked and become firm.
  • Top eggs with green onion and tomatoes. Place skillet in oven. Bake about 5 minutes until center of frittata is set and firm.
  • Remove from oven and plate while warm. If desired, top with microgreens. Makes 2 servings.