SPRING VEGETABLE FRITTATA WITH ASPARAGUS AND GOAT CHEESE
Serves 4 to 6.
• 2 tbsp. unsalted butter
• 1 small shallot, peeled and chopped
• 1 bunch spring onions, thinly sliced
• 1/2 lb. sugar snap peas
• 1/2 lb. asparagus, cut into 1-inch pieces
• 1 c. chopped spinach
• 12 eggs
• 1/4 c. chopped Italian parsley
• 3 tbsp. chopped fresh thyme
• Salt and freshly ground black pepper
• 1 c. crumbled goat cheese (or shredded mild Cheddar or colby)
Directions
Preheat oven to 400 degrees.
Melt the butter in a large skillet set over medium heat and lightly sauté the shallot, onions, snap peas, asparagus and spinach until the spinach is limp, about 1 minute, then cover and continue cooking until the asparagus is just tender, another minute or so.
In a large bowl, beat the eggs and then beat in the parsley and thyme, with a little salt and pepper. Pour egg mixture over the vegetables in the skillet and cook over medium-low heat until the bottom of the frittata is firm, about 10 minutes. Sprinkle the cheese on top and transfer the skillet to the oven. Bake, checking every 5 minutes or so, until the top of the frittata is no longer runny and the cheese is melted and bubbly, about 10 to 20 minutes more.
Nutrition information per serving:
Calories285Fat20 gSodium222 mg
Carbohydrates8 gSaturated fat9 gCalcium137 mg
Protein19 gCholesterol445 mgDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 2 medium-fat meat, 2 fat.
It’s too soon to tell how much the immigration crackdown is to blame.
