Asparagus Frittata

While I'm on an asparagus kick I thought I'd add this easy, healthy and delicious breakfast. It whips up in about 15 minutes start to finish. You could use any veggie that you enjoy, we just happen to love asparagus. Can't wait to make this next year with asparagus from our garden!

Asparagus Frittata  

Ingredients:

2 T unsalted butter

1/3 cup shallots, minced (one shallot should give you this much)

1/2 tsp sea salt

1 lb asparagus, tough ends trimmed off, cut into 1 in pieces

6 large eggs, lightly beaten

1-1 1/2 cup shredded Gruyere or Swiss Cheese (I use the Swiss & Gruyere Shredded Blend from Trader Joes's)

Directions:

Heat the butter in a 10-inch oven-proof skillet over medium-high heat until melted. Add shallots and cook until soft and translucent, about 3 minutes. While the shallots are cooking pre-heat the broiler on high. Add chopped asparagus and salt to the shallots and reduce heat to medium-low. Cook covered for 3 more minutes. 

Pour the beaten eggs over the shallots and asparagus and cook without stirring for 2 minutes until the eggs start to set. They will still be runny on top. Sprinkle the top of the eggs with the shredded cheese and place in the oven under the broiler for about 5 minutes. It is ready when the cheese is melted and the eggs are slightly browned. Loosen the frittata with a spatula and invert onto a plate. Season with salt and pepper. Slice into pieces and serve while warm or room temperature.