Prep 20 mins
Cook 30 mins
Found on a recipe card in the deli section next to the imported cheeses.
- 8 eggs
- 1⁄3 cup milk
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 4 ounces emmenthaler cheese, shredded (1 cup)
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1⁄4 cup chopped shallots or 1⁄4 cup red onion
- 12 fresh asparagus spears, cut into 2-inch lengths (about 8 ounces)
- Preheat broiler.
- Beat eggs, milk, salt and pepper in a medium-size bowl until blended.
- Stir in 1/2 cup cheese. Set aside.
- Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus. Cook and stir 3 minutes until vegetables are crisp, yet tender.
- Reduce heat to medium and pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
- Place skillet under broiler. Broil 2 minutes or until top is set but not brown.
- Top with remaining 1/2 cup cheese. Let stand until cheese has melted.
- Cut into 6 wedges.
I used 12 ounces of asparagus (one package). They were small, they were perfect for that. I used skim milk. No salt. Instead of emmenthaler, I used reduced-fat swiss cheese. I used only 1/2 tbs of unsalted butter. No onions because of DH. It was really easy to do. IT was perfect. Thanks Julie. It's so tasty and for me healthy. Made for Beverage tag.
We just licked our plates clean on this one. The cooking method is perfect and produced the fluffiest, puffiest, tastiest frittata I've ever made. The combination of stove-top plus oven broiling must be the secret. I suspect the ingredients can be altered endlessly. I used 3 sliced green onions, a shredded zucchini and Asiago cheese and it was marv. My non-stick fry pans have plastic handles, so I put butter in my regular 10" pan, sauteed the vegetables, then Pam sprayed all around the edges before adding the eggs. It ended up with a slightly brown base, but came out of the pan easily. Thank you Julie for this great recipe. I'm never going to make a frittata any other way!
I made this for Sunday breakfast and it was a hit. It was surprisingly easy, and a great use for some leftover Emmenthaler that I had in the frig. My husband even suggested trying a variety of cheeses or possibly adding a specialty ham for a fun twist. We plan to try both soon!