Spinach and Asparagus Frittata with White Cheddar

After a busy week and being away from blogging, we couldn’t wait to start off the weekend with a new recipe post! On this rainy morning, we wanted to brighten things up with a frittata made with fresh vegetables from our backyard garden. With all the rain we have been getting lately, all the plants have had plenty to drink and are growing fast! It is incredible to see them spring up each day! Our spinach plants were getting large and ready to harvest, so this Spinach and Asparagus Frittata was the perfect way to use some of it up. 

Frittata is an egg dish similar to a crustless quiche. It is both simple to whip together (only about 25 minutes in total preparation and cooking time) and full of flavor. We cooked ours in our dad's vintage Griswold cast iron skillet, as it retains heat really well and can be used both over the stovetop and in the oven. After it was finished cooking, we used a spatula to loosen the sides of the frittata from the pan, and it flipped beautifully onto a large plate placed underneath the skillet.
To accompany our frittata, we served a Strawberry Cacao Nib Smoothie made with almond milk. It was such a refreshing treat, and the chocolate flavor of the cacao added an excellent flavor as well as an antioxidant boost.
Although we used spinach and asparagus in this recipe, frittatas can be made with many other fresh vegetables, including tomatoes and zucchini. What a better way to take advantage of fresh summer produce and an easy-to-prepare recipe than with this delicious breakfast!

Spinach and Asparagus Frittata with White Cheddar
Recipe by Farm Flavor
Ingredients 

• 1 3/4 cups asparagus, chopped
• 1 teaspoon water
• 8 large eggs
• 2 egg whites
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 garlic cloves, finely minced
• 5 cups fresh spinach leaves, loosely packed
• 1/2 cup white cheddar cheese, shredded
• 1/2 teaspoon fresh basil, optional garnish

Cooking directions
1. Preheat oven broiler.
2. Place asparagus and water in a glass bowl or pie plate and microwave on high for 3 minutes, until tender-crisp and still bright green.
3. Whisk eggs, egg whites, milk, salt and pepper in a large bowl until blended; set aside.
4. Heat 1 tablespoon olive oil in an oven-proof 12 inch skillet over medium-high heat. Add minced garlic and sauté for 1 minute.
5. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute.
6. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 tablespoon olive oil.
7. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8-10 minutes (eggs will still be runny on top but set on sides and bottom).
8. Remove frittata from heat, sprinkle evenly with shredded cheese and place skillet in oven, about 6-7 inches from heat source. Broil until center is firm and cheese is completely melted, about 1-2 minutes.
9. Remove and sprinkle with fresh basil if desired. Slice into wedges to serve.

Enjoy!