This recipe was orginally posted by Cat lover in the March 2011 What's for Dinner Thread.
Vegetable & Cheddar Frittata Makes 6 servings
1 3/4 cups fresh asparagus cut into 1" pieces
1 tsp water
8 large eggs (I used only 2 full eggs and 12 egg whites; to cut the cholesterol)
1/4 cup skim milk
1/2 tsp black pepper
2 tbsp olive oil
2 garlic cloves, finely minced
5 cups fresh spinach leaves
1 cup reduced fat shredded cheddar cheese
1/2 tsp fresh basil, finely chopped
Preheat the broiler. Put the asparagus and water into a glass bowl and cover with plastic wrap; microwave on high 3 minutes. The asparagus should be tender but still crisp. Whisk the eggs, milk, and pepper in a large bowl till blended, and set aside. Heat 1 tbsp olive oil in a cast iron 12" skillet. Add minced garlic and saute 1 minute. Stir in the spinach and cook stirring constantly till the spinach is wilted. Reduce heat to medium low and stir in the asparagus and the remaining 1 tbsp olive oil. Pour the egg mixture in the skillet and stir gently to distribute the ingredients. Cook till the eggs are almost set, about 8 to 11 minutes. The eggs will still be runny on top, but set on the sides and bottom. Remove the frittata from the heat and sprinkle with the shredded cheese and put into the oven about 6 to 7" from the heat source. Broil till the center is firm and the cheese is melted, about 1 to 2 minutes, Remove from the oven and sprinkle the fresh basil on the top.
The original recipe came from an Indiana Farm Bureau magazine, but I changed the ingredients around a bit.
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