Low-Carb Asparagus and Fresh Mozzarella Frittata with Parmesan

Ingredients

• 8 oz. asparagus tips or cut asparagus pieces
• 2 tsp. + 2 tsp. olive oil
• Salt and fresh ground black pepper to taste
• 6 eggs, well beaten
• 1 tsp. Spike Seasoning
• 4 oz. fresh Mozzarella, cut into small cubes
• 2 T freshly-grated Parmesan cheese
• 2 T thinly sliced green onions for garnish, optional

Directions

1. Rinse the asparagus tips and pat them dry, then trim or cut them so they can lie flat in your pan in a single layer. Warm 2 tsp. olive oil in a heavy frying pan, add the asparagus, season with salt and fresh ground black pepper, and cook over high heat for about 2-3 minutes.
2. Once the asparagus has just begun to color on one side, flip it over and cook the second side for about 2 minutes. As it cooks, cut the fresh Mozzarella into small cubes. Transfer the asparagus to a dish.
3. While the oil is heating, whisk the eggs with the Spike seasoning until they are thoroughly beaten. Add 2 tsp. more oil to the pan and warm it over low heat. Pour in the eggs and let them cook for a couple minutes.
4. Arrange the asparagus spears in the egg mixture in one layer. Scatter the mozzarella pieces around the asparagus with your fingers, then add the parmesan cheese over the top.
5. If you want to finish the frittata under the broiler, turn the broiler on now. Cover the pan and cook over low heat for about 10-12 minutes, until the edges have set but the middle is still a little loose.
6. Move the pan under the broiler and let the top brown for 3-4 minutes. Turn the pan at least once if needed so it colors evenly, and watch closely.
7. If you are skipping the broiler, leave the pan covered and cook until the frittata is fully firm, about 14 minutes. Sprinkle the Asparagus and Fresh Mozzarella Frittata with chopped green onions or chives, and serve hot.