Asparagus Frittata
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
1 Frittata
- Serves:
- 6-8
ingredients
- 453.59 g asparagus
- 14.79 ml olive oil
- 236.59 ml mushroom
- 118.29 ml red bell pepper
- 2.46 ml sea salt
- 2.46 ml red pepper flakes
- 118.29 ml basil leaves
- 7 eggs
- 118.29 ml cold water
- 59.14 ml parmesan cheese
- 2.46 ml cooking spray
directions
- Preheat the oven to 400 degrees F.
- Cut off the asparagus tips and microwave on high for one minute.
- Cut the asparagus stalks into one inch pieces.
- Dice the red bell pepper.
- Slice the mushrooms.
- Shred the basil leaves.
- In a medium bowl, whisk the eggs and cold water together.
- Coat a large oven-proof pan with cooking spray, and then heat the olive oil over medium heat.
- Add the asparagus stalks, mushrooms, and peppers and saute for two to three minutes.
- Sprinkle the salt, red pepper flakes, and basil over the vegetables.
- Add the egg mixture to the vegetables.
- Sprinkle half the cheese over the frittata.
- Arrange the asparagus tips over the frittata.
- Sprinkle the remainder of the cheese over the frittata.
- Cook on the stove top for an additional 8-10 minutes.
- Place in oven and cook another 5-10 minutes until golden.
- Slice into wedge pieces and serve hot.
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