Pastamore March Seasonal Recipe

     The beginning of Asparagus season starts in March, and it is a short season when you will find that they are cheap and tasty.  The recipe is quick and easy to make using Pastamore Citrus Balsamic Vinegar which is most appropriate to use with asparagus, as it packs a full and savory flavor to this Frittata.

 Asparagus and Mozzarella Frittata
6 servings

Ingredients: 

5 - eggs

1 lb - asparagus

1 cup - spinach

4 oz - grape tomatoes

1/4 - white onion

2 oz - shredded mozzarella cheese

1/2 Tbsp+ - Pastamore Citrus Balsamic Vinegar

1/8 tsp - thyme

1/2 tsp - salt

1/4 tsp - black pepper

Directions:

1.  Preheat oven to 375ºF.

2.  Rince asparagus and grape tomatoes.  Roughly chop the spinach, and slice the tomatoes into quarters vertically.  Finely dice the onion.  Cut off the fibrous bottoms of the asparagus, and chop into 1/2" pieces.

3.  Heat a 10" cast iron or oven-safe pan on the stove over medium heat.  Once the pan is hot, add oil or cooking spray needed to keep the food from sticking.  Add the onions and asparagus and begin to cook.  Cook until the asparagus is tender but still has a bite.  Add the tomatoes and spinach and cook for 2 more minutes.

4.  While the onions and asparagus are cooking, place the eggs into a mixing bowl.  Whisk until the eggs are light and frothy.  Add the Pastamore Citrus Balsamic Vinegar, mozzarella, thyme, salt and black pepper to the mixing bowl and throughly mix.

5.  Add the egg mixture to the pan with the vegetables.  Stir until mixed well.  Place into the oven, and cook for 12-15 minutes.  The internal temperature should reach 155ºF.

6.  Serve immediately with avocado and a drizzle of Pastamore Citrus Balsamic Vinegar.