Serves: 3 to 4
Prep time: 10 minutes
Cook time: 25 minutes
2 tablespoons Organic Salted Butter or olive oil, divided
1 1/2 cup ½” diced asparagus (about ½ pound)
½ cup peas, fresh or frozen
8 large eggs
¾ cup plain kefir
½ teaspoon salt
½ teaspoon black pepper
2 oz shredded Organic Garlic & Herb Jack
Preheat oven to 400˚F.
In a 10” skillet oven-safe skillet, heat 1 tablespoon butter over medium-low heat. Add in diced asparagus and sauté until starting to soften, 5 to 6 minutes. Stir in peas and continue to cook for another 2 to 3 minutes, just to heat the peas through. Remove from heat and transfer asparagus mixture to a bowl.
Whisk the eggs, kefir, salt and pepper together. Heat the remaining tablespoon of butter in the 10” skillet and let melt. Add egg mixture and cook for 4 to 5 minutes to allow the bottom to set. Alternate sprinkling the asparagus and cheese a couple times over the egg mixture, ending with about half the cheese on top.
Transfer the frittata to the oven and continue to bake until the frittata has puffed up, doesn’t look wet in the middle, and cheese is browning, 14 to 16 minutes. Remove and let cool slightly before serving.