Tomato Asparagus Frittata Recipe

Tomato Asparagus Frittata Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Tomato Asparagus Frittata Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato Asparagus Frittata Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

10 15 25

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

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.
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.
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.

Nutritional Facts 1 serving (1 piece) equals 203 calories, 17 g fat (9 g saturated fat), 195 mg cholesterol, 294 mg sodium, 3 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Tomato Asparagus Frittata in Simple & Delicious March/April 2006, p41