While I was spending endless days/nights in Kansas City with work, our neighbors and family would often feed my sweet hubby. After one of my trips Andy couldn’t stop talking about some Spinach Frittata dish that he had at Celine and Doug’s house one evening. He liked it sooo much he had Celine write down the recipe. This was about a year ago, I finally got around to making it this week! A few small adjustments in the ingredients, and we had a nice, light, simple and delicious dinner. I served it with a warm hunk of french bread, sweet berries, and a nice Chardonnay. Thank you Celine for inspiring another great meal at 488!
Arugula and Asparagus Frittata
Preheat oven to 425 degrees F.
- 6 eggs
- 1 c grated parmasean regianno cheese
- 3-4 finely chopped shallots
- 1 c chopped asparagus
- 2 c arugula
- salt and pepper to taste
- 1 t chipotle pepper flakes
- pam cooking spray
Warm EVOO in a non-stick saute pan (suited for oven use). Add a quick spray of high heat pam cooking spray. Sprinkle in the chipotle pepper flakes to heat the oil. Add the chopped shallots and cook for 5-7 minutes. Add the Asaparagus and cook for 5 minutes. Add the Arugula and cook for 3 minutes or until the arugula is wilted down nicely. Take the pan off the burner and let cool for 2-3 minutes.
Grate about a cup of Parmesan Reggiano and set aside.
In a medium bowl, whisk eggs. Add salt and pepper to the egg mix. Add the egg mix to the onion/argula/asparagus in the saute pan. Cover with the grated cheese. Bake in the oven for 10 minutes or until the dish is cooked through. Serve warm or cold. ENJOY!