April 1, 2013
After such a long and dreary winter, try lightening the mood with some spring seasonal foods. This light Asparagus and Spinach Frittata, would make a wonderful breakfast, lunch of light dinner.
Enjoy the tastes of spring and make something that is quick and easy, too. Perfect. We like to eat frittata at room temperature, too. This one is a keeper!
Asparagus and Spinach Frittata
2 tablespoons butter
1 1 12- ounce bunch thin asparagus, trimmed, cut on diagonal into inch pieces (about 2 ½ cups)
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
Click here for complete instructions
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