Joy Bauer’s Spring Frittata with Asparagus and Artichokes recipe

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boss notes

Get started with this flavorful frittata that practically screams spring! It highlights some of April’s A+ offerings – asparagus and artichokes – which contain fiber and a host of vitamins, minerals and antioxidants. The texture is creamy (almost pudding-like) and features fragrant herbs throughout. This traditional egg dish is great as an appetizer with a side salad, or the frittata can become an accompaniment to any fish or chicken main course. If you have leftovers, keep them in the fridge for 2-3 days and simply reheat the slices in the microwave or oven (or eat them cold, like we often do). I also like to roll up leftover pieces in a tortilla wrap or layer them on top of a toasted English muffin for a Starbucks copycat sandwich. There are all sorts of creative ways to enjoy it. Oh, and the pesto and tangy balsamic glaze swirls on top really make it sing!

Technique tip: If you don’t have an ovenproof skillet, you can place the cooked veggies in a 9″ x 13″ casserole dish, combine with the egg mixture, and top with cheese. Then cook it in the oven for about 20 to 25 minutes.

preparation

1.

Preheat the oven to 350 F.

2.

In a mixing bowl, combine eggs, egg whites, sour cream or Greek yogurt, salt, pepper, and chopped herbs and mix together with a whisk, making sure to incorporate all ingredients. It’s okay if a few small globs of sour cream or yogurt remain in the mixture. Put aside.

3.

Brush an ovenproof skillet liberally with oil spray (or add 1 tablespoon olive oil) and heat over medium-high heat. Add onions and asparagus and sauté for 5 to 7 minutes, stirring occasionally. Add garlic and stir for about 30 seconds. Add the artichokes and continue to cook for a further 3 to 5 minutes, stirring occasionally.

4.

Using a spatula, evenly distribute the vegetables in the pan and pour the egg mixture over them. Scatter Parmesan on top. Let sit for about 3 minutes for the edges to get a little firmer and firmer.

5.

Place pan in oven and cook for 20 to 25 minutes. Note: The eggs will continue to cook after you remove the pan from the oven, so it’s okay if the eggs aren’t quite set.

6.

Garnish with optional herbs, small puddles of pesto and sprinkles of balsamic glaze.

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