Tomato Asparagus Frittata |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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With spears of fresh asparagus and sliced tomatoes, this hearty garden frittata from Barbara Nowakowski of North Tonawanda, New York comes together in no time. Ingredients:
1/4 pound fresh asparagus, trimmed and halved |
6 eggs |
8 bacon strips, cooked and crumbled |
1 cup sliced fresh mushrooms |
1/3 cup chopped onion |
1/4 cup butter |
1 medium tomato, sliced |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside.
2. In a bowl, whisk eggs until frothy; stir in bacon. In a large skillet, saute mushrooms and onion in butter until tender. Add egg mixture. As eggs begin to set, lift edges, letting uncooked portion flow underneath until eggs are soft-set.
3. Arrange asparagus over egg mixture to resemble spokes of a wheel. Top with tomato slices. Cover and cook over medium-low heat until eggs are set. Sprinkle with cheese. Remove from the heat. Cover and let stand for 3-4 minutes or until cheese is slightly melted. Yield: 6-8 servings.
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