Happy Friday everybody.
I had a weird week. And I’m currently making bacon and potato tacos for dinner, after spending an afternoon frosting cupcakes.
I didn’t see my week going this way, but I’m not mad about it in the least.
Every moment in my kitchen is a pretty delicious blessing, not going to lie.
So I’ll keep cooking, and eating, and telling you all about it for a while.
Cool? Cool. Thanks.
Maybe you’re like me, and buy lots of produce on a Sunday with lofty goals. Maybe, also like me, you buy a dozen eggs because you think I’ll eat hard boiled eggs for breakfast because PROTEIN. Or sometimes I’m going to BAKE something!
But then, sure enough, you wake up Saturday morning and you’re like I have twelve eggs and yogurt and all this green shit that I thought I would eat sooner.
It just so happens to be asparagus season, but this would be great with green peas or any other bright veggies you have on hand. This was a great combination, and we gobbled it up before venturing off for a Surprise Saturday adventure.
Asparagus, Arugula & Mushroom Frittata
- 4 Shallots, minced
- 2 cups chopped asparagus
- 3 cloves garlic, minced
- 8 oz sliced mushrooms, I used shiitake
- 1/2 cup plain lowfat Greek yogurt
- 1/2 cup parmesan cheese
- 8 eggs
- 2 cups arugula, roughly chopped
- Preheat your oven to 350 degrees. In a large cast iron skillet, heat a couple tablespoons of olive oil over medium high heat. Add the shallots and asparagus to the pan and sauté for 5 minutes. Add the garlic and mushrooms and cook another 5 minutes, stirring often. Season liberally with salt and pepper.
- Crack eggs into a mixing bowl, and beat. Stir in yogurt, cheese, and arugula. Pour into hot pan over asparagus mixture, and use a rubber spatula to scrape the sides a few times. Transfer to the oven and bake until set and just barely golden on top, about 20 minutes
Happy weekend, happy eating.