This easy vegetarian frittata tastes great served warm or at room temperature.
Tip: You can substitute broccoli florets for asparagus if desired.
Preheat oven to 350°F.
Cook rotini according to package directions. Let cool completely and set aside.
Meanwhile, in 10-inch nonstick ovenproof skillet, heat oil over medium-high heat.
Sauté asparagus for about 5 minutes or until tender-crisp.
Whisk together eggs, cream, salt and pepper.
Stir in half of the chives and parsley.
Add to skillet along with reserved rotini, shaking pan to evenly distribute ingredients.
Cook frittata, without stirring, for about 5 minutes or until edges begin to set.
Transfer skillet to oven. Bake for 20 to 25 minutes or until puffed and golden brown.
Let stand for 15 minutes.
Just before serving, sprinkle with remaining chives and parsley.