Fresh asparagus are a sure sign that spring is coming. This easy frittata makes a refreshingly light dinner or lunch. Or serve with biscuits or scones for brunch.
3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
3 ounces spring greens or mesclun mix
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler
Preheat oven to 400°F. In an oven-proof skillet on the stovetop, heat olive oil and sauté onion until barely softened. In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook 2—3 minutes to seal bottom. Place pan with frittata in oven and cook an additional 20 minutes or until puffed and barely set. Remove and cool slightly. Serve with dressed spring greens.