Fresh Tomato & Asparagus Frittata

Fresh Tomato & Asparagus Frittata

Serve this beautiful egg dish right from the skillet.

25 min.prep time 40 min.total time
6 servings
141 Rating

Ingredients

1/2 pound fresh asparagus spears, trimmed
2 tablespoons Land O Lakes® Butter
4 ounces (1 cup) sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
8 slices (2/3 cup) bacon, cooked, crumbled
1 small tomato, sliced
4 ounces (1 cup) shredded Cheddar cheese

Directions

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.

Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).

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.

Recipe Tip

Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.

Nutrition Facts (1 serving)

Calories: 260

Fat: 19g

Cholesterol: 230mg

Sodium: 470mg

Carbohydrates: 5g

Dietary Fiber: 1g

Protein: 15g

Recipe #5041B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

My husband made this dish in 2007 for Mother's Day. He cooked it outside in a Dutch oven and it was very good. It was simple and easy to prepare.

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