Fresh Tomato & Asparagus Frittata

Name: Fresh Tomato & Asparagus Frittata
Prep time: 25 min
Total time: 40 min
Yield: 6 servings
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; 6 large Land O Lakes® Eggs; 8 slices (2/3 cup) bacon, cooked, crumbled; 1 small tomatoes, sliced; 4 ounces (1 cup) shredded Cheddar cheese

Serve this beautiful egg dish right from the skillet.

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25 min

Prep Time

40 min

Total Time

servings

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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

6 large Land O Lakes® Eggs

8 slices (²/₃ cup) bacon, cooked, crumbled

1 small tomatoes, sliced

4 ounces (1 cup) shredded Cheddar cheese

How to make

STEP 1

Place asparagus spears in nonstick 10-inch skillet; add enough water to cover. Bring to a full boil. Cook over medium heat 5-7 minutes or until crisply tender. Drain; transfer asparagus to small plate.
STEP 2

Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat 3-4 minutes or until tender.
STEP 3

Beat eggs in bowl until frothy; stir in bacon. Pour into skillet.
STEP 4

Cook over medium heat, stirring gently and lifting edges with spatula to allow uncooked egg to flow underneath, 3-4 minutes or until eggs are almost set. Arrange tomato slices and asparagus on top. Cover; continue cooking 2-4 minutes or until eggs are set. Sprinkle with cheese; cut into wedges.