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Tomato And Asparagus Frittata

Russ Myers


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


★★★★★ 3 votes

10 Min
20 Min
Stove Top


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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.
  • 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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About Tomato And Asparagus Frittata

Main Ingredient: Eggs
Regional Style: Italian

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