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Spring Frittata with Asparagus and Musk Mustard greens

Ingredients

  • 2 tbsp butter
  • 16 large eggs, beaten
  • 1 medium sweet onion, diced
  • salt
  • freshly ground pepper
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 bunch asparagus, chopped
  • 1 large handful Musk Mustard greens, washed and chopped

Instructions

  • Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tbsp of butter. Add the onion and cook over medium heat for around 3 minutes. Add the asparagus and cook for another 3 minutes then add the greens and cook until wilted.
  • Add salt and pepper to taste to the beaten eggs. Add one more pat of butter then, pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Continue cooking until the bottom is set and the top is still runny, around minutes. Sprinkle the Parmigiano-Reggiano on top.
  • Move the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set and no longer jiggly. Slide the frittata onto a cutting board and cool for 5 minutes before cutting.

Notes

This recipe is very adaptable.  Use a different cheese if you happen to have it, or feel free to swap the Musk Mustard greens with any other green (ex: spinach, kale).  Enjoy!