Fresh Tomato & Asparagus Frittata

Fresh Tomato & Asparagus Frittata
14
1 Review
Serve this beautiful egg dish right from the skillet.
25 min
Prep Time
40 min
Total Time
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

Directions

  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.
  2. Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat 3-4 minutes or until tender.
  3. Beat eggs in bowl until frothy; stir in bacon. Pour into skillet.
  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.

Recipe Tips

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
Cholesterol
230mg
Carbohydrates
5g
Protein
15g
Fat
19g
Sodium
470mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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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