Fresh Tomato & Asparagus Frittata
Serve this beautiful egg dish right from the skillet.
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How to make
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.
Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat 3-4 minutes or until tender.
Beat eggs in bowl until frothy; stir in bacon. Pour into skillet.
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.
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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