Tomato And Asparagus Frittata
Recipe / Photo Adapted from Land o Lakes
- 1/2 lb
- fresh asparagus spears, trimmed
- 1/4 c
- butter (or margarine)
- 1 c
- sliced fresh mushrooms
- 1/2 c
- chopped onion
- 8 slice
- bacon, cooked, crumbled
- 1 small
- ripe tomato, sliced
- 1 c
- shredded cheddar cheese
How to Make Tomato And Asparagus Frittata
- 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.
- 2Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
- 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.
Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.