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Asparagus Frittata Recipe

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This recipe for Asparagus Frittata is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs
1/3 cup skim milk
1/4 tsp. salt
1/2 tsp. ground black pepper
4 oz. shredded colby/jack cheese
4 oz. shredded parmesan cheese
1 tbsp. butter
1 cup sliced mushrooms
1/4 cup minced shallots or red onions
3 cloves minced garlic
1/4 cup diced cherry tomatoes
12 fresh asparagus spears cut into 2-inch pieces
1/4 cup diced ham
1/4 cup chopped green onions
Directions:
Directions:
Preheat broiler.
Beat eggs, milk, salt and pepper in medium bowl with wire whisk until well blended. Stir in 1/2 of both cheeses; set remainder of cheeses aside.

Melt butter in a 10 inch nonstick skillet with an oven-proof handle over medium heat. Add mushrooms, onions, garlic, ham and asparagus. Saute' approximately 3 minutes; add tomatoes and cook until asparagus are crisp-tender. Reduce heat to medium-low. Pour egg mixture over vegetables. Cover; cook 10 minutes or until bottom of frittata is set, carefully lifting edges with a spatula and tilting skillet.

Place uncovered skillet under broiler for about 2 minutes or until top is set but not brown. Top with remaining cheese and chopped green onions. Return to broiler until cheese is melted.
Cut into wedges and serve!

 

 

 

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