This is so easy, so delicious, and so CHEAP! Frittatas seem complicated, but they’re really not hard. You just have to cook the bottom a little bit on the stove and then bake it until it’s not gooey anymore. The extra olive oil makes it crunchy and taste like a deep dish pizza. Bonus!
1 lb fresh thin asparagus, trimmed*
1/2 c milk
3/4 c shredded Italian blend cheese
1/2 c shredded sharp cheddar cheese
1/2 tsp sea salt
1/4 tsp pepper
To prepare asparagus: Arrange trimmed asparagus in a single layer on a large cookie sheet. Drizzle with olive oil and season lightly with sea salt. Bake in a 350 degree oven for 15-20 mins, or until soft and lightly browned. To make the frittata: In a large bowl, combine the cheese, salt, and pepper. In a separate medium-sized bowl, whisk together eggs and milk. Pour eggs over cheese mixture & gently stir to combine. In a large oven-safe skillet, graciously butter the bottom and sides over medium heat. Pour egg mixture into skillet and, using a heat-resistant rubber spatula, run spatula around sides of pan to prevent sticking. Stir eggs slightly (sort of like scrambled eggs). As color begins to lighten, run spatula around sides of pan again & drizzle olive oil along edges, getting it between eggs & pan if you can. Bake at 350 degrees for 20 minutes or until eggs are set. Cut into 8 wedges and serve with asparagus draped over the top. Serves 8.
*Asparagus has a really chewy end that you have to snap off. It’s different for every piece. To trim it, bend the stalk starting from close to the bottom and work your way to the top. Discard chewy part or freeze it for soups.