Roasted Asparagus, Green Onion, and Blue Cheese Frittata

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ lb asparagus
• 5-6 green onions
• 1 tablespoon olive oil
• 6 large eggs
• ¾ cup whole milk
• ¼ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup crumbled blue cheese
• Blue cheese for topping
• Greens from green onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Trim the woody ends from the asparagus and cut the spears into 1-inch pieces. Trim the green onions, slice the white and light green parts, and finely chop the dark green tops.

2. Toss the asparagus on a baking sheet with half the olive oil, a pinch of the sea salt and black pepper. Roast for 10 minutes until just tender.

3. Whisk the eggs, whole milk, remaining sea salt, black pepper and the chopped green onion tops in a bowl.

4. Heat the remaining olive oil in a 10-inch oven-safe skillet over medium heat. Cook the sliced green onions for 2 minutes until soft.

5. Spread the roasted asparagus in the skillet, then pour in the egg mixture. Cook for 2 minutes without stirring until the edges begin to set.

6. Scatter the crumbled blue cheese over the top. Transfer the skillet to the oven and bake for 8 to 10 minutes until the center is set and reaches 160°F (71°C).

7. Let the frittata rest for 5 minutes. Sprinkle the blue cheese for topping over the surface, slice into wedges and serve warm.