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Asparagus & Cheese Frittata

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware

Ingredients

  • 5 large eggs
  • 1/2 cup grated Romano cheese
  • 1/2 cup vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 slices Italian bread (1/2 inch thick), cubed
  • 2 tablespoons olive oil
  • 2 cups cut fresh asparagus (1/2-inch pieces)
  • 1 medium onion, finely chopped
  • 1/2 cup shredded Gruyere cheese

Directions

  • 1. Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes.
  • 2. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender.
  • 3. Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese.
  • 4. Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts

1 wedge: 325 calories, 22g fat (9g saturated fat), 263mg cholesterol, 779mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 21g protein.

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