- 2 tablespoons butter
- 8 eggs
- 1 cup cooked chopped asparagus
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In an 8-in. ovenproof skillet, melt butter. In a large bowl, beat eggs. Stir in the asparagus, 3/4 cup of cheese, dill, salt and pepper. Pour into skillet. Cook, without stirring, over medium-low heat for 8 minutes.
- Removing from the heat; sprinkle with remaining cheese. Bake at 425° for 6-8 minutes or until a knife inserted near the center comes out clean. Cut into wedges. Yield: 4 servings.
Originally published as Dilly Asparagus Frittata in Taste of Home Meals in Minutes Calendar Annual 2001
Enjoy this recipe with a sparkling wine.
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