Asparagus Frittata

In a small pot bring water and one teaspoon of salt to a boil

Chop ⅔ of the bought asparagus into 1” pieces

Add to boiling water and blanch for 3- 5 minutes, depending on thickness of stalks

Remove from water and chill

Pre-heat oven to 325°

In a mixing bowl add 6 whole eggs, ¼ of milk, salt and pepper, beat with whisk then set aside

Dice ½ an onion

Heat small to medium pan to medium-high heat

Add 1 T Butter and allow to melt and bubble, then add onions and allow to cook until they are tender / translucent

Add egg mixture to pan and turn the heat to low

After the eggs have begun to settle add chopped, blanched asparagus and a good pinch of cheese, and any chopped fresh herbs that you may want.  (You should have cilantro from your shopping list and possible other herbs from previous weeks.)

Leave the frittata on the stove until almost firm (4-5 minutes)

Then place the entire frittata (including the pan, make sure your pan is oven safe) in the oven for an additional 3-5 minutes, the center will be slightly puffy when it is done.

Carefully remove pan, nudge edges with a spatula, then invert the frittata on to a separate plate.

Serve with green garden salad and roll (frozen roll can be placed in the oven with the frittata)

Reserve ½ of the frittata or more can be saved for later in the week

Salad

My recommendation for the salad would be mixed salad greens, cherry tomatoes, part of a red pepper, orange segments, parmesan cheese, and balsamic vinaigrette.

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