Lemony Asparagus Frittata

Lemon zest offers a bright accent to Spring asparagus:  adding lemon thyme  just makes it that much tastier.

Lemon thyme and lemon zest

I grow a number of herbs in my garden, and one of my favorites is lemon thyme.  Lemon thyme is one of several culinary varieties of thyme, and it smells brightly of lemon and thyme.  In my mild climate it is quite easy and reliable to grow.   Lucky for me it’s also a delicious cooking herb.   I had fresh mild sheep milk Feta in my fridge, and so added it to eggs and asparagus to round out this frittata.  Goat chevre would also work beautifully in this dish.

Lemony Asparagus Frittata

The humble frittata is a superb dish to master.  It’s quick and easy to prepare, can be served hot or cold, and is flexible enough to accommodate any number of variations.  It’s also one of my favorite leftovers to eat for lunch.  I use my well-seasoned cast iron pan for this, but any oven safe large skillet will work.   Enjoy!

Lemony Asparagus Frittata

3 TB olive oil
1 bunch fresh asparagus, rinsed and sliced into 2 inch lengths
6 large eggs, lightly beaten
4 oz  feta cheese, cubed or crumbled (may use goat chevre if preferred)
1 tsp. salt
1 TB fresh lemon zest, grated fine
1 TB fresh lemon thyme, chopped (use thyme if lemon thyme is not available)

Preheat oven to 400 degrees.

While the oven is heating, prep the asparagus.   You want them just beginning to soften before using them in the fritatta.   They will finish cooking in the oven.  Either steam on the stove or microwave.  Use your judgement — thin stalks will only take 1 minute, thicker stalks will take 2 or 3 minutes.   After cooking, drain and reserve.

In a medium bowl, combine the eggs, lemon zest, lemon thyme, feta cheese, and salt.  Add the prepared asparagus.

Heat a well seasoned large skillet over medium heat until hot.  Add the olive oil and then pour in the egg mixture.   Allow the frittata to fry on the stove top for 3 minutes, then pop the pan into the oven.  Bake until the center of the frittata is only slightly jiggly, 15 – 20 minutes.  Allow the frittata to cool for a few minutes in the pan, then serve.  The frittata can  be served warm, room temperature, or cold.

For a small frittata  use 1/2 the ingredients and a smaller skillet.  Serve with a fresh green salad and some bread for an easy Spring meal.

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