This Asparagus Frittata
turned out delicious made in a springform pan. The frittata turns out nice and firm and it doesn’t brown on the top or bottom like you would get from frying. This is a great breakfast, brunch or dinner recipe.
Of course you can combine many different vegetables to make your own delicious frittata. This one was simply made with asparagus, cherry tomatoes, sweet bell peppers, onions and potatoes.
This Asparagus Frittata can be served with a light salad on the side. The way I like it is between two slices of warm Italian bread. Enjoy!
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
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.
Serves 2 to 4 people
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