Asparagus Frittata

4 eggs (if you want, use fake eggs - I prefer whole foods)
Asparagus, 1 bunch of small spears, about 20
2 Tbsp shredded Parmesan (Asiago or Romano would be okay)
1 scant pat of butter

Break or cut hard ends off the asparagus, wash, and cut into 2" pieces (cutting each spear into approximate thirds).

Using a non-stick skillet, melt the pat of butter. Put the asparagus pieces into the skillet, and saute on medium heat for about 5 minutes, periodically shaking the skillet so the asparagus rolls around and cooks on all sides. You don't want it to cook through, just to begin to cook.

While this is cooking, mix the eggs and the cheese - pour over the half-cooked asparagus. Cover, and cook a few (3 to 5) minutes until the frittata is set. Then, either put in a toaster oven or oven to broil and cook the top OR flip the frittata over in the skillet and lightly brown the other side.

2 servings - just cut in half - serve hot or room temp

OR cut into 4, 6, 8 portions for an appetizer, or a party finger food.

Number of Servings: 2

Recipe submitted by SparkPeople user PHEBESS.