Asparagus and Spinach Frittata
By: Sheri Wetherell
Published: March 27, 2013

This lovely Asparagus and Spinach Frittata recipe is the perfect side dish to an Easter ham or lamb, or served along with a nice green salad for a spring brunch.
Asparagus and Spinach Frittata
2 tablespoons butter
	1 1 12- ounce bunch thin asparagus, trimmed, cut on diagonal into inch pieces (about 2 ½ cups)
	8 large eggs
	1 cup diced Fontina cheese, divided
	1/2 teaspoon salt
	1/2 teaspoon ground black pepper
	2 cups fresh spinach, chopped
	1/4 cup grated Parmesan cheese
	Preheat broiler. Melt butter in a heavy broiler-proof 10-inch-diameter nonstick skillet over medium heat.
	Add asparagus, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
	Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
	Add spinach and egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
	Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.
	Cut into wedges and serve.

Comments:
Jennifer
March 28, 2013

Sheri,
This looks delicious! I love asparagus, quiche type dishes, cheese definitely, and I try to figure out ways to eat spinach as cooked, it's not one of my favorites :) Tagging this one to try! Like the pic too with the placement of the flower. Thanks