- In a medium pan, sauté chopped onion with minced garlic and olive oil over medium heat. After 5 minutes, add asparagus and halved cherry tomatoes. After another 5 minutes, add spinach. Season with salt and pepper and stir until everything is tender.
- Arrange the vegetables in a layer on the bottom of the pan. Preheat the oven's boiler.
- In a small bowl, whisk 5 eggs with a splash of milk. Pour the egg mixture over the vegetables. Cook for about 7 minutes, or until the top is almost set.
- Place pan in boiler for 2 minutes. Sprinkle 3/4 cup shredded cheese (I used a Mexican blend and goat crumbles) over the top and replace pan in broiler until cheese is bubbly and the top of the frittata is golden brown.
- Cool for 10 minutes, cut into slices and serve with Texas Texas Fire Roasted Serrano salsa.
- CAR -
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