SKILLET SPRING GREENS ASPARAGUS FRITTATA

Skillet Spring Greens Asparagus Frittata image

This springtime asparagus frittata is decadent-yet-healthy -- and gluten-free, too.

Provided by Silvana Nardone

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 bunch thin asparagus (about 2 cups)
8 large eggs
1 cup spring salad greens
2 tablespoons milk
2 tablespoons freshly grated pecorino, optional
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

Nutrition Facts : Calories 150.9, Fat 11.6 grams, SaturatedFat 2.8 grams, Cholesterol 248 milligrams, Sodium 103 milligrams, Carbohydrate 2 grams, Fiber 0.6 grams, Protein 9.6 grams, Sugar 0.5 grams