Asparagus Frittata with Preserved Lemon, Mint and Feta
Watch me make this on my YouTube Channel!
Yield: 6 servings
3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon*, peel only (rinse lemon before chopping)
1 medium yellow onion, peeled and diced small
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the bias into 1/2 -inch slices, tips kept whole
7 large eggs, whisked with a fork
¾ cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves
1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.
2. Set a large, oven-safe, nonstick sauté pan over medium heat and add the butter, preserved lemon, chopped onion, salt and some pepper.
3. Cook, stirring occasionally, until the onions become soft and transparent, about 8 minutes.
4. Add the asparagus stems, stir and let cook for 2 minutes. Add tips, stir and cook for 1 more minute.
5. Add eggs and sprinkle over feta and the mint evenly. (Shake the pan to distribute the ingredients if needed.) Cook for 30 seconds, then transfer the sauté pan into the oven.
6. Bake, uncovered, for 11 to 13 minutes or until the eggs are just set.
7. Remove the frittata from the oven, slide out onto a cutting board, slice into 6 pieces, and serve.
*You can find preserved lemon at some local grocery stores and at Whole Foods and/or Amazon.
Chef Nathan Lyon 