advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Asparagus and Spinach Frittata

This tasty veggie frittata is short on prep time, long on sustenance.

  • Servings: 8
Asparagus and Spinach Frittata

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 pound asparagus, ends trimmed
  • 1 3/4 teaspoons coarse salt, divided
  • Juice of 1/2 lemon
  • 1 small yellow onion, finely chopped (1 cup)
  • 2 cloves garlic, minced
  • 10 ounces frozen spinach, thawed and drained
  • 1/4 teaspoon ground black pepper
  • 10 large eggs
  • 1 1/2 cups milk
  • 1 tablespoon salt-packed capers, rinsed and chopped
  • 1/4 cup chopped Italian parsley
  • 2 scallions, finely chopped
  • 1 tablespoon red-wine vinegar

Directions

  1. Preheat oven to 375 degrees with rack in middle position.

  2. Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.

  3. Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.

  4. Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.

  5. Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.

Reviews (3)

  • helowh 22 Jul, 2012

    Oh My! This is a great, easy and quick morning dish. Made it for Sunday morning brunch and it was a hit. Thank you LSQ for another super morning recipe.

  • AZSunshine48 17 Oct, 2011

    Thank you, LSQ, for this wonderful dish. I made it for a brunch and everyone loved it. I served it with an assortment of mini-muffins (lemon blueberry and pumpkin). I had a platter of breakfast meats (bacon, ham and sausage) available for those that can't live without meat. LOL

  • byelihandworks1 28 Sep, 2011

    I cannot wait to make this. This is most of my favorite veggies in one dish. Add the "topping" sounds fantastic. Thanks for this recipe. YAY YOU!!!!!

Related Topics