RECIPES: Spring vegetable frittata with asparagus and goat cheese

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

• 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)

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

Protein19 gCholesterol445 mgDietary fiber2 g