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Roasted Asparagus Frittata
From Gluten-Free Girl, Shauna Ahern

Ingredients

1 bunch fresh asparagus
2 tablespoons olive oil
Kosher salt and cracked black pepper
7 eggs (or egg whites, if allergies)
1 teaspoon smoked paprika

1. Preheat the oven to 400°. Pull out your largest cast-iron skillet (or sauté pan). Beat the eggs with a pinch of salt and pepper until they are frothy. Be ready. This goes fast.
2. Snap each stalk of asparagus at the point on the woody stem where the stalk wants to break. (Trust me. It will feel obvious.) Set aside the woody bits for an asparagus stock, if you want. Cut each stalk into large slices, about 1-inch long.
3. Set the cast-iron skillet over high heat. Pour in the oil. Add the asparagus stalks to the hot oil. As the asparagus heats, it might spit a bit. Wait and let it cook for a minute. Push the skillet around on the burner to toss the asparagus and force it to change positions. (If the thought of this scares you, it's also perfectly fine to use a spatula in the skillet.) When the asparagus has turned bright green, it's time to beat the eggs.
4. Making the frittata. Pour the beaten eggs over the roasted asparagus into the pan. Tilt the pan around on the burner to allow the runny eggs to run around the pan and fill in the empty spaces.
5. When it looks as though the eggs have started to set, lift the edge closest to you, gently, up from its place, with a thin rubber spatula. Lift up the skillet to tilt it toward you and allow the uncooked egg to run underneath. Place the skillet on the burner again and swirl it gently to distribute the egg. Cook the eggs for forty seconds or so, continuing to lift and tilt until the egg on top is no longer runny.
6. Sprinkle the smoked paprika over the surface of the frittata. Slide it into the oven. Bake the frittata until it is firm to the touch, about 5 minutes. Watch it closely.
7. Gently, guide the rubber spatula around the outside edges of the frittata to loosen it. If you want, you can now flip over the frittata onto a waiting plate for a lovely presentation.

Feeds 8.

Variations:

Try kale, broccoli, or other green veggie in place of the asparagus!