• 1/4 c. chopped fresh flat-leaf parsley
• 2 green onions, finely chopped
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1/4 tsp. coarse salt
For the frittata, preheat oven to 375 degrees with a rack in the middle position. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 tablespoon oil. When it shimmers, add the asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp-tender and brown in spots, 3 to 4 minutes. Transfer asparagus to plate, squeeze juice of lemon over it, and let cool.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic, spinach, pepper and remaining 1 teaspoon salt and cook until spinach is warmed through, about 1 minute.
Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat.
Distribute asparagus in single layer over eggs, pressing them gently into eggs. Transfer to oven and bake for 15 to 20 minutes, until frittata is set.
To make sauce: Meanwhile, combine capers, parsley, green onions, oil, vinegar and salt in small bowl. Serve with wedges of frittata.
Nutrition information per serving:
Calories 196 Fat 13 g Sodium 565 mg
Carbohydrates 8 g Saturated fat 4 g Calcium 156 mg
Protein 12 g Cholesterol 240 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 ½ medium-fat meat.
Asparagus, Cheddar and Bacon Quiche √