Real Recipes From Real Home Cooks ®

tomato and asparagus frittata

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Serve this beautiful egg dish right from the skillet. Recipe / Photo Adapted from Land o Lakes

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For tomato and asparagus frittata

  • 1/2 lb
    fresh asparagus spears, trimmed
  • 1/4 c
    butter (or margarine)
  • 1 c
    sliced fresh mushrooms
  • 1/2 c
    chopped onion
  • 6
    eggs
  • 8 slice
    bacon, cooked, crumbled
  • 1 sm
    ripe tomato, sliced
  • 1 c
    shredded cheddar cheese

How To Make tomato and asparagus frittata

  • 1
    Place 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.
  • 2
    Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
  • 3
    Beat 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.
  • 4
    TIP: 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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