Vegetable Frittata With Asparagus – Printable Recipe

Ingredients

• 7 large eggs
• ¼ cup whipping cream
• 1 teaspoon salt, plus a pinch
• black pepper to taste
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 tablespoon chopped fresh rosemary*
• 12 asparagus stalks, trimmed, cut into 1 inch pieces
• 1 small (or ½ a large) red bell pepper, sliced and cut into 1 inch pieces
• ¾ cup thinly sliced crimini mushrooms (about 3 medium size caps)
• 1 shallot, chopped
• 1 Tablespoon chopped garlic
• 8 cherry tomatoes, halved
• 1 ½ cups shredded cheddar
• ½ cup finely shredded parmesan
• Optional – feta cheese to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Whisk the eggs, whipping cream, 1 teaspoon salt, and pepper to taste in a medium bowl and set aside.
3. Heat the oil and butter over medium heat in a 9-10" diameter, oven proof skillet until all of the butter has melted. Stir to incorporate.
4. Add the chopped rosemary to the skillet and stir. (*Variation: If you are sensitive to strong rosemary flavors, you can drop a whole sprig of rosemary in the butter instead of chopping. Stir the sprig around the pan for about 1 minute before removing, adjusting the temperature of the burner if the butter begins to brown.)
5. Add the asparagus and bell pepper and sauté about 2 minutes. Add the shallot, garlic, mushrooms, and a pinch of salt. Stir to coat everything with the butter. Sauté for another 3 minutes.
6. Raise the heat to medium-high and pour ½ the egg mixture into the skillet on top of the veggies. Sprinkle the shredded cheddar cheese on top of the eggs in the skillet. Pour the remaining eggs into the pan and sprinkle the shredded parmesan on top. Place your tomato halves cut side up on top of the eggs and add the feta, if using.
7. Reduce the heat to medium-low. Cook until the eggs are almost set but the top is still runny.
8. Place the skillet in the oven and cook until the top is puffed and golden brown (approximately 10 minutes).
9. Remove the browned frittata from the oven and let stand for 2-5 minutes. Loosen the sides with a knife or flexible spatula and serve.

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