ROASTED ASPARAGUS, GREEN ONION, & BLUE CHEESE FRITTATA
Steps:
- Preheat oven to 400Ë. Remove part of the dark greens from the green onions and set aside. Remove last ½" of asparagus if needed. If asparagus stalks and green onions are thick, carefully slice length-wise in halves or even quarters. Toss with ½ tablespoon olive oil and roast until tender, 10-15 minutes. Once asparagus is close to being tender, heat ½ tablespoon olive oil in an 8" cast iron skillet over medium. Whisk together eggs, milk, salt, pepper, and blue cheese. Pour into hot skillet and let cook for 2-3 minutes. Take tender asparagus mixture and layer in the eggs as they cook. Continue to cook for 2-3 more minutes, or until bottom begins to set. Transfer skillet to oven, still at 400Ë, and continue to cook until set, 8-10 minutes. Serve with extra blue cheese and finely diced dark green onion bits.
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