SPINACH AND ASPARAGUS FRITTATA
3 TB UNSALTED BUTTER
1 CUP CHOPPED ASPARAGUS, THIN, ENDS TRIMMED, CUT DIAGONALLY
1 CUP FRESH SPINACH, CHOPPED, RINSED AND DRAINED
1/2 CUP PORTA BELLA MUSHROOMS
¾ CUP HEAVY WHIPPING CREAM
6 EGGS, SCRAMBLED
2 TB FRESH PARSLEY, MINSED
SALT AND PEPPER FOR TASTE
CHOPPED SCALLIONS, FOR GARNISH
Heat butter on a 10-inch cast iron or oven proof skillet. Add spinach and mushrooms, stirring
occasionally until soften. Add asparagus and stir for 3-4 minutes.
In one bowl, beat eggs and add seasonings. Pour the egg mixture into the pan and cook until
almost set, but still runny on top, about 4 to 5 minutes. Add fresh parsley and place in 350
degree oven to finish baking 10-15 minutes or until golden brown at top.
Garnished with chopped scallions. Serve immediately.
Recipe by Dannika Stevenson
STUFFED CHICKEN BREAST WITH SMOKED GOUDA AND ASPARAGUS
1 PKG OF 4-5 CHICKEN BREASTS, SKINLESS & BONELESS
1 BUNCHED ASPARAGUS, RINSED AND ENDS TRIMMED
2 LEMONS, HALVED
1 PKG OF SMOKED GOUDA SLICES
4 TB UNSALTED BUTTER
SEA SALT FOR TASTE
CRACKED BLACK PEPPER FOR TASTE
1-2 TSP PAPRIKA, GRANULATED GARLIC AND ONION POWDER
2 TSP PARSLEY, MINSED FOR GARNISH
Pre Heat Oven 375
Cut the thick side of each chicken downwardly in the shape of a butterfly and lay on sheet pan.
Squeeze half lemon and season inside with salt and pepper.
Add one slice of gouda cheese and three asparagus spears to each chicken breast. Fold
chicken breast over and close with a few toothpicks diagonally. Season chicken on both sides.
In a large sauté pan on medium heat, add olive oil and 2 TB of butter. Sear chicken 5-7
minutes on one side and add 2 TB butter and flip over. Sear other side for same time.
Transfer pan to oven and cook for 20-25 minutes until cooked thoroughly. With a meat
thermometer, chicken should reach 165 degrees for doneness.
Remove toothpicks. Baste chicken with sauce from pan. Garnished with Parsley. Serve with side favorites.
Dannika Stevenson Sip.Savor.Soul. LLC