Asparagus and Feta Frittata

I was seduced by the asparagus at the store, and since Steve doesn't eat it, I get to eat it many ways.

This morning I decided to make a frittata.

Pinterest came to the rescue with a recipe using asparagus and Feta, so I got started.

I decided to get all fancy and decorate the frittata the way the recipe instructed, and I wanted the asparagus spears to all be the same length. so I lined them up so the tips were even.

Then cut off the ends.

I had water boiling on the stove top so I added 10 of the spears to the water and let them cook for 6 minutes before draining. My asparagus was pretty thin, so six minutes was plenty.

Meanwhile, I whisked together 6 eggs, the cream, and a bit of salt and pepper.

And chopped two green onions, and minced a clove of garlic. Once the asparagus was cooked and drained, I also chopped up two of those spears.

Into the sizzling skillet they went, cooked just until tender. The kitchen really smelled good!

The egg mixture went in next, then I covered it and cooked for 5 minutes until the eggs were mostly set. Unfortunately I forgot to turn the heat down to medium so the bottom got a little too brown :-(

I took the skillet off the heat and added the asparagus spears and feta per the recipe instructions. Well sort of, because they must have cut their asparagus spears really short to make a sunburst like in the recipe. So I did more of a ray thing. Honestly I wouldn't do it this way again as the cheese isn't evenly distributed this way, and the asparagus spears have to be cut when you eat the frittata.

But it sure looked pretty when it came out of the oven!

This is not a huge frittata. It is for an 8 inch skillet (I only had a 9 inch) so easily serves 2.

I found this recipe on Taste of Home, here:

http://www.tasteofhome.com/recipes/feta-asparagus-frittata/amp

I really didn't change it, so won't retype it here.

Labels: Main Dish