Tuesday, May 3, 2011

Cast Iron Asparagus Frittata

I think every home should have at least one cast iron pan!  They are amazing, good for your health (a way to get iron into the food you cook, as opposed to teflon- ewww).  Plus they are so versatile!  You can start something on the stove top and finish it under the broiler. 

Asparagus is coming into season- basically now!  Check out the cute pictures Mark took of our baby asparagus' from the garden.  I can't help but eat those raw, they are almost sweet with a slight crunch.  yumm

Asparagus Frittata

giant hand full of asparagus (snap off the woody ends)
2 eggs and egg whites to almost cover 1/2 the asparagus in the pan
mozza cheese
herbs (I used basil and parsley)
(you can add anything really - green onions, chives...)

Place the asparagus on the bottom of the pan, grate a small amount of cheese over top the veggies, stir the eggs and place them over the asparagus and add egg whites to fill (1/2 the asparagus width), add herbs and let sit over medium heat until you notice bubbles forming, remove from stove top and place under broiler for the remainder of the cooking time (about 3 minutes on low).  Keep a close eye on this, it can burn fast.  You can add a bit more cheese if you want! Overall this dish is super healthy, super fast to make and really yummy!

Baby asparagus growing among our strawberries!

Now remember... Mark took these pictures and yes he was basically on the ground.. lol

This is our garlic crop! 

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