Asparagus, Arugula, and Feta Breakfast Frittata

Fast, healthy, and stunning on the table, this crowd-pleasing frittata is the ultimate high-protein Easter brunch. Creamy ricotta gives the eggs a silky richness, while bold feta and fresh spinach pair beautifully with tender ribeye steak.

Total Time: 45 min

Servings: 6–8

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Ingredients

• 3 tablespoons olive oil, divided

• 1 10-ounce Pre ribeye steak, placed in freezer for about 30 to 45 minutes before preparing the frittata

• 1 teaspoon kosher salt, divided

• 1 medium onion, peeled, halved, and sliced thinly

• 12 large eggs

• 3/4 cup ricotta cheese, drained

• 2 tablespoons butter

• 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths

• 3 cups baby arugula

• 1 large tomato, sliced

• 1/2 cup feta cheese plus additional for topping the frittata

Instructions:

1. Preheat the oven to 375 °F.

2. Remove steak from package, cutting across the grain, cut the steak in to 1/2 inch cubes, season with 1/2 teaspoon of the salt.

3. Heat oil in a 12-inch skillet over medium-high heat. Add the steak and cook, tossing the pieces, until just cooked through, about 5 minutes. The meat will continue to cook as it rests.

4. Reduce the heat to medium and add onions and cook until softened, about 5 to 6 minutes add the asparagus and cook for about another 2 to 3 minutes.

5. Place the tomato slices on paper towels and season with a little salt.

6. In a large bowl, beat the eggs with the remaining salt. Stir in the ricotta, arugula, and feta and stir until well mixed. Spread the onion and aspargus in an even layer in the bottom of the skillet and pour the egg mix on top. Reduce heat to medium-low and let cook until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.

7. Arrange tomato slices on top of the frittata and drop tablespoons of the ricotta between the tomato slices. Sprinkle all over with the remaining feta cheese. Bake frittata until set all the way through and the top is golden, about 20 to 25 minutes. Use a knife or toothpick to test for doneness.

8. Be very careful with the hot pan handle. Keep an oven mitt on the handle until the pan has completely cooled.

9. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.