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Tomato Asparagus Frittata

 Tomato Asparagus Frittata
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.
6-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/4 pound fresh asparagus, trimmed and halved
  • 6 Eggland's Best 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,

2 of 2

Tomato Asparagus Frittata (continued)

Nutritional Facts: 17 g fat (9 g saturated fat), 195 mg cholesterol, 294 mg sodium, 3 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.