Frittatas can be as down-home or as upscale as you want to make them. The basic idea is to add herbs, cheese and vegetables or meat to eggs, mix it all together and throw it in a pan. The winning recipe this month is for an Asparagus Frittata, as pretty as it is tasty. Arranging the asparagus spears in a pinwheel shape adds that extra touch to the presentation.

12–16 asparagus spears
12 eggs
1/2 cup milk
1/4 cup parsley flakes
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon coarse ground black pepper
2–3 tablespoons butter
1 bunch green onions, including tops, chopped
3 roma tomatoes, diced
1/2 cup each shredded Cheddar and mozzarella cheeses, mixed

Blanch asparagus in boiling water for 1 minute. Drain in colander and rinse with cold water. When cool, cut spears in half. Cut the lower stems into 1-inch sections, leaving the upper parts with tips intact.

Preheat oven to 400 degrees. In large bowl, whisk eggs, milk, parsley, Italian seasoning, salt and pepper. Set aside.

In oven-proof skillet (10- or 12-inch), heat butter over medium heat. When melted, add onions and 1-inch asparagus pieces. Sauté until tender, about 2–3 minutes. Add tomatoes and stir. Turn heat to low and add egg mixture. Stir thoroughly to mix. Do not stir again. As the eggs begin to cook, go around the pan with a spatula, carefully lifting the edges and tilting the skillet to allow the liquid egg mixture to flow underneath the cooked eggs. Continue until eggs are set.

Remove skillet from stovetop and sprinkle with cheese mixture. Arrange asparagus tips in a pinwheel fashion on top of eggs. Place skillet in oven. Cook until cheese is melted and slightly browned, about 3–5 minutes (you may also use a broiler for this step). Cut frittata into pie-shaped wedges and serve from skillet. Serves 6–8.

Serving size: 1 wedge. Per serving: 217 calories, 13 g protein, 16 g fat, 6 g carbohydrates, 482 mg sodium, 308 mg cholesterol

Randy McBride, Sam Houston Electric Cooperative