We had family over today. We were just going to sit and talk. I hadn’t gone grocery shopping. There’s something about an empty fridge that makes my sad days even worse. So my empty fridge left me feeling even bluer than I already felt. Until I remembered that dozen brown free range eggs I bought at the market yesterday. And the few spears of asparagus I had left over from the market.

I sometimes think that eggs are a cook’s best friend and maybe that explains my constant yearning to plop a chicken coop in my back yard and make my neighbors just deal with the noise and the smell just so I can reach in every morning and get one, warm, brown (or maybe baby blue) egg.

So as I ponder my inner farm girl and think about how great it would be to raise a few chickens, I think about all the things a GirlCook can whip up with a dozen eggs and a few cans of this and that on hand…and how something so simple can be even better with a great Italian name attached to it.

Artichoke & Asparagus Frittata

6 whole eggs
3 egg whites (I frequently add extra whites to reduce the cholesterol content of my frittatas)
2 TBS extra virgin olive oil
6 large stalks of asparagus, cut into 1/4″ pieces
1/2 can quartered artichokes
2 oz. of your favorite cheese: manchego, cheddar, swiss, gruyere, or any other cheese that melts nicely
salt and pepper to taste

Beat the whole eggs and egg whites and set aside.

Heat the oil in a skillet set to medium heat and add the asparagus, cooking for 4 minutes until browned and partially cooked. Add the drained artichokes and saute for another 3 minutes until browned.

Add the eggs and cheese and cook for 5 minutes or until the bottom is set.

Invert the frittata on a large plate and slide the uncooked side back into the skillet to cook for another 5 minutes.

Slide frittata onto serving plate and add salt and pepper to taste.

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