Artichoke Asparagus Frittata

A frittata is a great brunch dish.  It serves plenty of people and doesn't really require much prep time.  Here's what you need:

1/2 cup chopped asparagus

1/2 cup quartered artichoke hearts (I like the ones in a jar- already chopped for you)

1/2 cup minced spring onions

4 eggs

1/2 cup egg whites

1/4 cup freshly grated Parmigiano Reggiano

1 teaspoon olive oil

enough butter to lightly coat the bottom of 1 skillet

freshly chopped cilantro for garnish

2 skillets

an oven

salt and pepper

In a medium sized skillet (skillet #1) saute the asparagus, artichoke hearts, and spring onions in the olive oil.  Saute for 5 minutes over medium heat.  Add the eggs and egg whites.  Continue to stir for about 3 minutes, until the eggs begin to firm up.

Take the other skillet (skillet #2) and coat the entire cooking surface with butter.  Transfer the contents of skillet #1 into the skillet #2.  Put skillet #2 in the oven, set the broiler on low and leave the frittata in there until the top begins to brown.  Depending on your oven, this could take anywhere from 8 to 15 minutes.  Once the top of the frittata is firm and mostly golden brown, remove it from the oven, top with the grated Parmigiano and  cilantro.  Serve and enjoy.