Greens & cheese frittata

Here is an easy weeknight dinner recipe, adapted from twopeasandtheirpod, that we’ve made a couple times this month (yes, I know it’s no longer ‘asparagus month’! But we like to keep going with these things). It is light and refreshing but plenty filling – boy-tested! You will need an ovenproof pan or a baking pan that you can heat on the stove to set the eggs.

You will also need:

• 6 egg whites
• 1 large egg
• 1 teaspoon olive oil
• 2 cloves garlic, finely chopped
• 6 asparagus spears, tough ends removed and cut into 1 inch pieces
• 1 cup fresh spinach, chopped
• 3 green onions, sliced
• 1/4 cup feta cheese or another kind of hard goat cheese
• salt & pepper to taste

1. Preheat oven to 350F (175C). Heat up olive oil in a small pan (if using a baking dish and not an overproof pan). Chop garlic, asparagus, onion and cube the feta.

2. Saute the onion and garlic until golden-brown. Add asparagus and spinach and cook until asparagus is tender (but still a bright green) and spinach has wilted. Add salt and pepper to taste. Leave your stovetop on at medium-low heat.

3. Beat eggs and eggwhites in a separate bowl.  Place all the greens/vegetables in whatever baking dish/pan you are using.  Sprinkle in half of the cheese and cover with egg mixture. Cook for 5-7 minutes until eggs are mostly set.

4. Sprinkle the remainder of the cheese on top of the frittata and bake in the preheated oven for 10-12 minutes.

The frittata will rise but not too much. Let cool slightly and cut into pieces (the first slice is always the messiest but does not taste any worse for it!).

Accounts of NY adventures still to come. Get a taster over at Val’s.