Blistered Asparagus Frittata

Many asparagus recipes call for discarding the spring vegetable’s woody stems—but not this asparagus frittata recipe. In this no-flip egg dish from chef and food waste activist Ismail Samad, those tough ends are sliced thinly and cooked with onions and garlic until tender. This quick sauté not only reduces kitchen waste, it also stretches peak season produce farther.

This recipe calls for Gruyère and arugula to bulk up the bunch of asparagus, but any meltable cheese and tender salad greens will work well. To reduce food waste in your own kitchen, you can make other swaps to use up things you already have on hand: a leek for the red onion, a shallot in place of the garlic, or crumbled feta or goat cheese for the shredded stuff. By using up the veggies and other ingredients you have lingering in your pantry, you’ll up your weeknight dinner (or brunch) game and lower your carbon footprint.