Frittata With Blue Cheese & Jalapeno

• 2 Tablespoons Sweet Cream Butter
• 2 whole Shallots (diced Finely)
• 1 whole Jalapeno (remove Stems Keep As Many Seeds As You Want For Heat), Diced
• 1 cup Frozen Asparagus Tips (Thawed)
• 6 whole Eggs, Beaten
• 1/4 teaspoons Black Pepper (for Eggs)
• 2 Tablespoons Whole Milk (For Eggs)
• 1/2 cups Blue Cheese Crumbles
• 1/4 cups Grated Parmesan Cheese

1. Preheat oven to 400 F.
2. In a 12" oven-safe skillet add butter and heat over medium heat. Once melted add shallots, diced jalapeno and asparagus tips and saute a few minutes until veggies start to soften. Turn off stove top.
3. In a mixing bowl add eggs, black pepper and milk and using a whisk beat together. Add egg mixture into the skillet and mix ingredients with a spatula. Add blue cheese crumbles and Parmesan cheese to the top (it will fall into the egg mixture and that is fine).
4. Place in the oven and bake for 22-25 minutes or until golden brown. Remove from oven.
5. Serve with muffins, toast or whatever you like. I often serve this with a side of fresh fruit. Enjoy!

sweet cream butter, shallots, eggs, ubc, milk, blue cheese crumbles, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/frittata-with-blue-cheese-jalapeno/ (may not work)