Asparagus Frittata

I went to the grocery store last week and my jaw dropped.  Asparagus was $0.99 a bundle!  So of course we bought three.  I just love asparagus.  As luck would have it, I stumbled across this recipe from the 1930 Ladies Home Journal.  I can't wait to try it tonight.

Asparagus Frittata

What You Need:

 

1 green bell pepper, diced
12 thin asparagus stalks
3 green onions, ends removed, and chopped
1/4 pound Parmesan cheese, grated
8 large eggs
5 fresh thyme sprigs or a tsp. of dried thyme
salt and freshly ground black pepper
1 teaspoon butter or olive oil

 

What To Do:

Preheat the oven to 400 degrees. Gently break the asparagus stalks off approximately 2 inches from the end. Slice into 2-inch pieces. Beat the eggs into a large bowl until frothy. Add the green onion, bell pepper, asparagus and grated cheese by the handful into the beaten eggs. Strip the thyme leaves from the stems and add to the bowl with salt and pepper to taste.

In a large skillet, melt the butter over high heat. Add the egg mixture and cook until the eggs begin to set, approximately 1 minute. Reduce the heat to medium and cook for 2 more minutes. Place the skillet in the preheated oven and cook approximately 5 more minutes or until the eggs are set on top. Remove from the heat, cut into wedges and serve.

I will add a post script review once I have tried it.