Asparagus Artichoke Frittata

By ldelmas

Ingredients

• Extra virgin olive oil
• 2 c of fresh asparagus, sliced into bite-size pieces
• 1 c fresh garlic scapes and/or spring onions, finely chopped
• zest of one Meyer lemon (or other lemon, if not available)
• 5 eggs
• salt and pepper to taste
• If desired, goat cheese or other cheese, plus parmesan to sprinkle on top

Preparation

Step 1

•Preheat oven to 375 degrees

•Trim and steam artichokes until heart is fork tender and allow to cool. Remove leaves and choke, slice hearts into bite size pieces (Or use prepared artichoke hearts).

•Plunge asparagus into boiling salted water for one minute, then into ice water

•Put enough olive oil in oven-safe sauté pan to coat bottom. Sauté asparagus and garlic/onion on medium heat until softened.

•Add a pinch of lemon zest and stir.

•Even out vegetable mixture in pan. If cheese is desired, sprinkle evenly over vegetables.

•Beat eggs in a large bowl. Add salt and pepper to taste. Pour eggs over rest of ingredients and tip pan to distribute evenly.

•If parmesan is desired, sprinkle on top.

•Bake in 375-degree oven until eggs are set – about 10 minutes, or a bit more if you would like top to be golden.

•When you remove pan from oven – take care to use mitts and cover handle