Asparagus, Basil and Feta Fritatta

  • Published
  • 1 min read

10 eggs
¼ cup feta (or goat) cheese, crumbled
3 tablespoons extra-virgin olive oil
8 large leaves fresh basil, cut into ribbons
¼ cup fresh parsley, chopped
A few leaves (perhaps 10 – 20 leaves) of spinach, washed
1 pound fresh asparagus, cut into 2-inch sections and steamed until tender
2 tablespoons butter

Whisk eggs until fluffy. Whisk in all other ingredients except butter. Heat butter in 10-inch oven-safe cast iron pan until medium hot. Tilt pan around so butter coats all interior surfaces. Pour egg mixture into pan, cover pan, and reduce heat. Cook for about 8 minutes. Slide frittata out of pan onto plate, then put another plate on top of it and invert. Slide the frittata, uncooked side down, into pan and cook for another 4 minutes.
Remove from heat and cut into wedges. Serve with fresh tomatoes, bread and butter and a delicious cup of orange juice. The iron from the cast iron skillet combined with the OJ will help people who are anemic. And likewise, if you have hemachromatosis, this is the last thing you want to do!