Asparagus is a spring farmer’s market staple, and this frittata is a great way to use up a bunch—or any seasonal veggies you have on hand. Thanks to the TODAY Show’s Joy Bauer for sharing!
- • 6 whole eggs
- • 6 egg whites
- • ½ cup light sour cream
- • ¼ teaspoon kosher salt
- • 1 teaspoon cumin
- • ½ teaspoon ground black pepper
- • ½ teaspoon paprika
- • 1½ tablespoons fresh thyme leaves (or 1½ teaspoons dried thyme)
- • 1 to 2 tablespoons extra-virgin olive oil
- • 1 garlic clove, minced
- • 1 yellow onion, diced
- • 3 cups sliced asparagus, cut into 1-inch pieces (about 1 bunch)
- • ½ bunch Swiss chard or kale, about 4 cups, stems removed, roughly chopped
- • ¼ to ½ cup (or 1 to 2 ounces) crumbled feta cheese (may substitute with any preferred cheese)
Preheat the oven to 350˚F. Blend the eggs and egg whites with the sour cream in a large bowl using a whisk or hand mixer. Add the salt, cumin, pepper, paprika, and thyme, and set aside.
Heat the olive oil in a large oven-safe skillet with oil spray and warm over medium heat. Add the garlic and cook for about 30 seconds, until it starts to lightly brown and smells fragrant. Add the onion and asparagus, and sauté about 5 minutes, until the onion starts to brown. Add a drop more oil to the pan and toss in the leafy greens. Continue to sauté, stirring occasionally, until the greens are cooked down, about 5 more minutes. Try to spread out the veggies evenly in the skillet. (It will look like a lot.)
Pour the egg mixture on top of the veggies and make sure everything is nicely dispersed throughout the skillet. Sprinkle the cheese over the top. Transfer the skillet to the oven and bake until the sides are golden brown and the eggs no longer run if a fork is poked through them, about 35 minutes.