Breakfast for 6

Asparagus Spinach Frittata

Name: Asparagus Spinach Frittata
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 4 cups spinach; 9 asparagus spears; 8 eggs; 1/2 tsp sea salt; 1/4 tsp freshly cracked black pepper; 2 cups grated gruyère or comte; 3 tbsp finely chopped fresh dill; 2 tbsp finely chopped fresh chives; 8 oz crème fraîche

This egg frittata cooks asparagus and spinach in a skillet, then bakes with cheese, herbs, and crème fraîche.

$1.69per serving $

35 minstart to table

6servings

Italian Vegetarian Gluten-free Low-carb Budget Breakfasts Lunches Back to school Spring

Ingredients

2 tbsp extra-virgin olive oil
4 cups spinach
9 asparagus spears
8 eggs
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
2 cups grated gruyère or comte
3 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh chives
8 oz crème fraîche

Steps

Heat the oven to 375 F and warm the olive oil in a 10-inch ovenproof skillet over medium heat.
Cook the asparagus for 4 minutes, add the spinach, and stir until wilted.
Whisk the eggs with salt, pepper, dill, chives, and cheese, then pour the mixture into the skillet.
Bake for 15 to 18 minutes, until the eggs are firm and reach 160 F.
Dollop the crème fraîche over the hot frittata, rest for 5 minutes, and slice.

Main ingredient on sale this week? See what to make with eggs on sale.