Featured Ingredient: Asparagus
Springs iconic vegetable is back in business. Perhaps no veggie requires more patience than asparagus. The plant needs to grow for at least three years before it is ready to harvest.
This member of the lily family contains more of the B-vitamin folate than other vegetables. On top of helping reduce birth defects and symptoms of depression, folate aids in lowering levels of the amino acid homocysteine in the body. High homocysteine levels have been found to be associated with heart disease. Asparagus also has a wealth of vitamin K, which promotes bone health and blood clotting.
For this recipe, it is best to choose thin stalks. A farmer at my local farmers’ market tossed some purple asparagus into my bag so I used those along with the more common verdant variety. There is not a lot of taste difference between the two. You could also add a sharp cheddar cheese into egg mixture and salsa is a great condiment for these pipsqueak frittatas.
1/3 cup milk
1 tomato, seeded and diced
1 teaspoon curry powder
7 ounces asparagus, bottoms snapped of and chopped
4 ounces cremini mushrooms, sliced
1 red bell pepper, diced
1 tablespoon fresh thyme
Salt and pepper to taste
Preheat oven to 350°F. In a large bowl, mix together eggs, milk, tomato, and curry powder; set aside. Heat a skillet over medium with a bit of vegetable oil and sauté asparagus, mushrooms, bell pepper, thyme, salt and pepper until asparagus is tender, about 5 minutes. Divide mixture among 10-12 medium greased muffin cups, making sure that each one gets an even amount of egg. Place muffin trays in the oven and cook for 20-25 minutes or until the egg has set. Let rest for 5 minutes before unmolding.