I’ve mentioned before how I love make-ahead breakfasts.
Asparagus is one of those foods that I hated for a long time, because I did not eat it the proper way. For the longest time, I only had asparagus out of a can. It cannot even be called asparagus. Aspara-disgusting.
Fresh asparagus is an entirely different matter. Crisp, rather than mushy. Vibrantly green, not yellow-green.
Perfect for a frittata! Just a little gouda adds a creamy, smooth, saltiness that rounds out the dish wonderfully.
1 lb fresh asparagus
2 Tbsp milk
4-5 small mini sweet peppers, sliced
1 oz gouda, crumbled
Heat oven to 425oF. In a cast iron skillet, toss the asparagus with the olive oil, and fry until lightly browned. Add the mini sweet peppers, and fry until also lightly browned. In a small bowl, whisk together the eggs, milk, garlic, and onion. Pour over the asparagus and peppers. Cook until the edges of the egg are set. Sprinkle the gouda on top, and place the cast iron skillet in the oven. Bake for about 15 minutes, or until the center is set and the cheese is melted. Enjoy!