Ingredients
4 Servings
| 8 | asparagus stalks, trimmed | |
| 7 | eggs, beaten | |
| ¼ cup | 1% milk | |
| 1 cup | freshly grated parmesan cheese, plus more for topping | |
| ⅛ cup | Pastene Extra Virgin Olive Oil | |
| 1 | 398 ml can Pastene Italian Cherry Tomatoes, drained | |
| 1 cup | spinach, tightly packed | |
| salt and pepper to taste |
Directions
Prep time: 10 minutes | Cook time: 30 minutes
- Preheat oven to 350° F.
- Bring a large pot of salted water to a boil and cook blanch asparagus until bright green and tender, 2-3 minutes. Drain and chop into 1″ pieces.
- Whisk eggs together with salt, pepper, milk and cheese
- Heat oil in an ovenproof skillet over medium-high heat. Toss asparagus in oil for 2 minutes. Add tomatoes and cook for an additional 2 to 3 minutes.
- Add egg mixture and spinach to skillet and cook for 6 to 8 minutes until the bottom is set.. Bake in the oven for 10 to 12 minutes and cook until top is golden brown and eggs are set.
- Serve topped additional grated parmesan cheese.
