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Fresh Tomato & Asparagus Frittata
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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

  1. 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.

  2. STEP 2

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

  3. STEP 3

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

  4. 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.

Tip #1

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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