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Tomato And Asparagus Frittata

Russ Myers

By
@Beegee1947

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

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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 small
ripe tomato, sliced
1 c
shredded cheddar cheese

Step-By-Step

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.

About this Recipe

Main Ingredient: Eggs
Regional Style: Italian