Asparagus Frittata

Asparagus Frittata


Serves 2 to 4 people

  • 2 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 15 asparagus spears, cut into pieces

  • 1 yellow onions, diced

  • 1 green bell pepper, diced

  • 1 medium white potato, diced

  • 10 cherry tomatoes, sliced in half

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 6 large eggs

  • 1/4 cup of milk

  • 1/4 cup of fresh grated Romano cheese

  • 9 inch springform pan

  • Cooking spray


  • Preheat the oven to 350 degrees

  • Heat the oil in a large frying pan.

  • Stir in the asparagus, onions, peppers and potatoes.

  • Cover and cook stirring on occasion until the vegetables are tender and the potatoes are slightly browned.

  • Season with salt and pepper

  • In a large bowl whish together the eggs, milk and cheese.

  • Spray the springform pan with the cooking spray and cover the bottom with aluminum foil.

  • Place the pan on a cookie tray.

  • Add the vegetable mixture to the springform pan.

  • Stir in the egg mixture and bake for approximately 40 minutes until the center is firm.

  • When finished run a knife around the edge of the pan and release the sides.



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