Try this asparagus tomato frittata recipe and you will wonder why you haven't tried this frittata recipe before.
Asparagus Tomato Frittata
You may notice that I like frittatas. They are the Italian version of an omelet, and there's no folding involved. So, it's an easier way to have a special breakfast—and so beautiful! The eggs fluff up, and it only takes about 30 minutes, start to finish, to make a frittata.
I especially liked the asparagus in this frittata, but you can use just about any vegetable you like to make one. We had fresh asparagus that needed to be used, so we used that, along with a bit of onion, some red bell pepper, and some grape tomatoes.
The asparagus stayed a bit crisp and it was perfect. We garnished it with sliced grape tomatoes.
I used a 10-inch cast iron skillet to make this Asparagus Tomato Frittata. It's the perfect size for two servings. Try it. I know you're going to want to eat this. But you might want to get some cast iron skillets if you don't already have them. They are terrific!
Ingredients:
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2 tablespoons olive oil
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¼ cup chopped red bell pepper
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¼ cup chopped onion
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1 cup fresh chopped asparagus
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12 grape tomatoes halved
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4 eggs
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½ cup milk
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¼ teaspoon nutmeg
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⅛ teaspoon salt
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⅛ teaspoon freshly ground pepper
Instructions:
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Using a 10-inch cast iron skillet, heat the oil over medium heat until hot.
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Sauté onions and bell pepper until soft. Set aside.
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In a bowl whisk eggs until blended. Add milk and spices, mix, and pour the egg mixture into the well oiled cast iron skillet.
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Spread the sautéd vegetables and half of the tomatoes over the egg mixture..
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Cook over medium heat until the egg mixture is nearly set, about 10-15 minutes.
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Place the skillet a couple of inches below the broiler element and broil until lightly browned, about 3-5 minutes.
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Garnish with the remaining tomatoes.
Asparagus Tomato Frittata Recipe
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons olive oil
- ¼ cup chopped red bell pepper
- ¼ cup chopped onion
- 1 cup fresh chopped asparagus
- 12 grape tomatoes halved
- 4 eggs
- ½ cup milk
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
Instructions
- Using a 10-inch cast iron skillet, heat the oil over medium heat until hot.
- Sauté onions and bell pepper until soft. Set aside.
- In a bowl whisk eggs until blended. Add milk and spices, mix, and pour the egg mixture into the well oiled cast iron skillet.
- Spread the sautéd vegetables and half of the tomatoes over the egg mixture..
- Cook over medium heat until the egg mixture is nearly set, about 10-15 minutes.
- Place the skillet a couple of inches below the broiler element and broil until lightly browned, about 3-5 minutes.
- Garnish with the remaining tomatoes.
Nutrition (may vary depending on ingredients and amounts used)
More Recipes To Try
- Tomato Basil Pie
- 10 Delicious Asparagus Recipes
- Gluten Free Tomato Basil Quiche
- Spinach Red Pepper Frittata
- Mushroom Omelet'
