pat's Recipe

Asparagus & Green Onion Frittata

Category: Eggs

8 large eggs
1/2 cup whole milk
1/8 tsp ground black pepper
3/4 tsp salt
12 ounces asparagus, trimmed
1 Tbsp butter
1 bunch green onions, chopped
2 ounces light cream cheese

Preheat oven to 375 degrees. In medium bowl, with wire whisk or fork, mix eggs, milk, pepper and 1/2 tsp salt until blended; set aside. If using thin asparagus, cut each stalk crosswise in half; if using medium asparagus, cut stalks into 1-inch pieces.
In nonstick 10-inch skillet with oven-safe handle or wrap handle with double-thickness of heavy-duty foil for baking in oven later, melt butter over medium heat. Add asparagus and remaining 1/4 tsp salt, and cook 4 minutes for thin stalks or 6 minutes for medium-size stalks, stirring often. Stir in green onions abd cook 2 to 3 minutes longer or until vegetables are tender, stirring occasionally.
Reduce heat to medium-low. Pour egg mixture over vegetables in skillet; drop scant teaspoonfuls of cream cheese on top of egg mixture. Cook 3 to 4 minutes, without stirring, until egg mixture begins to set around edge. Place skillet in oven and bake 10-12 minutes or until frittata is set and knife inserted in center comes out clean. Cut into wedges to serve.

4 main dish servings