I love eggs! In fact, I eat them every day. I buy organic or free range not only for ethical reasons, but because the flavour is superior. I usually just boil them and have them plain or add them to my salad and on some weekends, I’ll go all out and make sunny-side up eggs. So preparing a Roasted Asparagus and Spinach Frittata is something special for me and a dish I would reserve for a special occasion, such as Easter or Mother’s Day brunch.
If you’re not a fan of steamed or cooked asparagus, try roasting it…roasting brings out a whole new flavour profile and roasting asparagus is no exception. In fact, I wouldn’t have made this frittata with cooked or steam asparagus because I find it can be quite chewy. For that reason, I roasted the asparagus at 425°F for 20 minutes before adding them to the egg mixture, just to give them that extra zing and flavour. Asparagus will be in season beginning in April in Canada so that means the price will be cheaper. I paid $2.69 for a bunch of asparagus at my local No Frills grocery store…not a bad price. Asparagus is a great source of folate, as well as Vitamins A, C and K.
I don’t drink cow’s milk and I know many people are lactose-intolerant so I have opted to use unsweetened almond milk in this recipe. If you prefer cow’s milk, go ahead and use it instead.
Let me know in the comments section if you make Roasted Asparagus and Spinach Frittata.