tomato and asparagus frittata
(3 ratings)
Serve this beautiful egg dish right from the skillet. Recipe / Photo Adapted from Land o Lakes
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(3 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For tomato and asparagus frittata
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1/2 lbfresh asparagus spears, trimmed
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1/4 cbutter (or margarine)
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1 csliced fresh mushrooms
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1/2 cchopped onion
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6eggs
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8 slicebacon, cooked, crumbled
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1 smripe tomato, sliced
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1 cshredded cheddar cheese
How To Make tomato and asparagus frittata
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1Place asparagus spears in nonstick 10-inch skillet; add enough water to cover. Bring to a full boil. Cook over medium heat until crisply tender (5 to 7 minutes). Drain; transfer asparagus to small plate.
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2Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
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3Beat eggs in medium bowl until frothy; stir in bacon. Pour into skillet. Stir gently over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked egg to flow underneath. Arrange tomato slices and asparagus on top. Cover; continue cooking until eggs are set (2 to 4 minutes). Sprinkle with cheese; cut into wedges.
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4TIP: Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.
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