Spring Vegetable and Beef Frittata with Salad Greens

 Ingredients:

• 1/2 lb Pre 95% Lean Ground Beef

• 1 dozen eggs, whisked together in large bowl

• 1 tsp. sea salt

• 1 small yellow onion, diced medium

• 1 pint baby portobello mushrooms, sliced

• 1 cup cherry tomatoes, chopped in half

• 1 bunch of asparagus, chopped into 1-inch pieces

• 1 tsp. dried basil

• 1 tsp. red chili flakes

• 1 tsp. garlic powder


For Salad

• 3 cups greens (kale, friseé, arugula, etc)
• 2 tbsp. olive oil
• 1 tbsp. apple cider vinegar (or white wine vinegar)
• pinch of salt
• fresh cracked pepper
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 375. Preheat an oven-safe skillet to medium heat.
2. Sauté the ground beef over medium-high heat until browned. Season with 1 tsp. sea salt. Remove from the pan leaving any fat/juices.
3. Add 1 tbsp. of oil to the pan. Sauté onions until translucent. Add mushrooms and a pinch of salt. You might need to add a bit more oil.
4. When the mushrooms and onions start to caramelize, add tomatoes, and asparagus, dried basil, and red chili flakes.
5. When asparagus softens and turns bright green, add the beef back to the skillet. Make sure there is plenty of fat around the pan so the frittata won't stick.
6. Make sure the heat is medium-high, then pour eggs over the ingredients. Move the ingredients around some so they don't stick to the bottom of the pan.
7. Let the eggs sit for about 1 minute, then transfer to the oven for 10-12 minutes.
8. Make the salad by mixing the oil, vinegar, salt, and pepper together in a bowl. Toss the greens in the dressing and set aside.
9. Take the frittata out of the oven once the middle of the eggs are set (or there is no liquid remaining).
10. Top it with the salad and chopped walnuts. Enjoy!
11. Feel free to mix up the veggies with whatever you have in your fridge.

Recipe by Chef Sarah Russo, @chefsarahrusso