Wednesday, June 6, 2012

Asparagus Spinach Frittatas


Featured Ingredient: Asparagus
















It seems one of the more popular recipes in my cookbook are the broccoli frittatas. I can understand why. Perhaps there is no simplier main dish that you can prepare in the muffin tin and the ingredient combinations are almost endless. For the recipe below, I paired up spring asparagus and spinach from a local farmer with salty feta cheese with good results and little fuss.

It will be sad to see asparagus season fad to black for no other reason than the nutrient payload the spears provide. Nutritional perks include hefty amounts of vitamin K, folate, iron, fiber and vitamin C. When making muffin tin frittatas, it’s a good idea to give vegetables such as asparagus a quick cook in the skillet to soften them up and improve the flavor of the final dish.

If you’re in need of a quick weeknight dinner that offers up great leftovers, this is the recipe for you.

Asparagus Spinach Frittatas
















1/2 bunch asparagus, woody ends trimmed, chopped
2 shallots, chopped
3 garlic cloves, chopped
4 cups spinach, roughly chopped
8 large eggs
1 cup diced feta cheese
1 tablespoon fresh thyme or 1 teaspoon dried
2 teaspoons Dijon mustard
1 teaspoon smoked paprika (optional)
Juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 375 degrees F. Heat 1 tablespoon oil in a large skillet over medium heat. Add asparagus, shallot and garlic; cook 5 minutes. Add spinach and cook until wilted, about 3 minutes.

In a large bowl, light beat eggs and stir in cheese, thyme, mustard, paprika if using, lemon juice, salt and pepper. Stir in cooked vegetables and divide among 12 standard sized muffin cups. Bake for for 20 minutes, or until eggs have set. Let cool several minutes before unmolding.    

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