Frittata with Asparagus, Cheddar, and Monterey Jack

Some matches are made in heaven, and asparagus with eggs and cheese is a divine combination.

Ingredients

Serves 4

1 (10-ounce) box frozen chopped asparagus

Nonstick cooking spray, as needed

2 tablespoons butter

6 large eggs

1 cup grated Cheddar cheese

1⁄4 cup shredded Monterey jack or pepper jack cheese

1 teaspoon grated lemon zest

Salt and ground black pepper, to taste

Use Up Your Leftovers

The frittata is a staple in Italy—putting a lot of eggs together with leftover or fresh vegetables is a fine way of using every precious bit of food. A frittata can be jazzed up with a variety of herbs and cheeses. The only thing to remember about frittatas is that just about anything goes!

1. Cook the asparagus according to package directions and drain. If using fresh asparagus, trim off woody ends and boil for 10 minutes; drain and chop.
2. Prepare an ovenproof 12" pan with nonstick spray, then add butter and melt over medium-high heat.
3. In a medium bowl, beat eggs. Mix in cheeses, lemon zest, and salt and pepper.
4. Pour egg mixture into pan, distribute asparagus, and reduce heat to low; cook slowly for 10–15 minutes. Preheat broiler.
5. Place pan under broiler for 10 seconds, or until nicely browned.