ASPARAGUS & SPINACH FRITTATA

Asparagus & Spinach Frittata image

Provided by Valeree Dunbar

Time 50m

Number Of Ingredients 14

3 Tbsp olive oil
1 lb asparagus, ends trimmed
1 3/4 tsp coarse salt, divided
juice of /2 lemon
1 small chopped onion, (1 cup)
2 clove minced garlic
10 oz pkg. frozen spinach, thawed, drained
1/4 tsp black pepper
10 large eggs
1 /2 c milk
1 Tbsp salt-packed capers rinsed & chopped
1/4 c chopped italian parsely
2 scallions finely chopped
1 Tbsp red wine vinegar

Steps:

1. Preheat oven to 375 degrees. Place rack in middle. Heat 10 inch cast iron skillet over medium high heat. Add 1 tablespoon oil to pan. When oil shimmers add asparagus and 1/2 teaspoon salt, and cook tossing occasionally until asparagus is crisp and tender and brown in spots 3-4 minutes. Squeeze lemon juice over asparagus and transfer to plate to cool. Reserve skillet.
2. Heat 1 tablespoon of oil in skillet over medium high heat. When oil shimmers add onions and cook stirring occasionally until translucent about 3 minutes. Add garlic, spinach, pepper and 1 teaspoon of salt and cook 1 minute until spinach is warmed through.
3. Whisk eggs and milk in medium bowl until thoroughly combined. Pour into skillet and cook stirring constantly just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs pressing them gently into eggs. Transfer to oven and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
4. Topping: Combine capers, scallions. parsley, remaining 1 Tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in small bowl. Serve over frittata.