Frittata with Asparagus, Tomato, and Mozzarella
I stumbled across this recipe on Food Network while looking for something yummy to bring to a family breakfast feast, maybe show up my fellow competition, hehe, then chickened out and opted for a Farmers Strata casserole, something I thought would be more simple, huh yeah right! Over time I became brave and changed up a few of the ingredients and made it my style, which according to my husband is perfect! Our 2 1/2 year old daughter would agree, she can't get enough of this delicious, mouth watering egg and veggie masterpiece (the secret... Bacon grease)! Ardynn love Asparagus, one of many of her favorite vegetables. Kyle likes omelets, which I can't stand, but the texture and flavors of this dish are so fluffy and savory honestly I can't get enough myself!
Frittata with Asparagus, Tomato, and Mozzarella
Pre-heat broiler. Whisk the eggs, sour cream (or yogurt), 1/2 teaspoon salt, and pepper together in a medium bowl. Set aside. Heat the oil and bacon grease in a 9 1/2 inch-diameter nonstick oven safe skillet over medium heat. Add the asparagus and saute until crisp and tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. sprinkle with both cheeses. Reduce heat to medium-low and cook until the frittata is almost set but top is still runny, about 2 minutes. Place the skillet under the broiler and keep a close eye on it until the top is golden brown, about 5 minutes. Let it stand for a couple minutes prior to serving then cut into pie pieces and enjoy!
Frittata with Asparagus, Tomato, and Mozzarella
- 6 large eggs
- 2 heaping tablespoons sour cream or plain Greek yogurt
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon olive oil
- 1/2 teaspoon bacon grease (if you don't have bacon grease on hand, use an extra 1/2 tsp olive oil)
- 12 ounces asparagus, trimmed, cut into 1/4 inch pieces (about 1/2 of a large bunch)
- 1 tomato, diced (if you don't have a fresh tomato you can use 1/4 can of diced petite)
- salt
- 1/4 to 1/2 cup shredded mozzarella cheese
- 1/8 cup shredded parmesan cheese
Pre-heat broiler. Whisk the eggs, sour cream (or yogurt), 1/2 teaspoon salt, and pepper together in a medium bowl. Set aside. Heat the oil and bacon grease in a 9 1/2 inch-diameter nonstick oven safe skillet over medium heat. Add the asparagus and saute until crisp and tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. sprinkle with both cheeses. Reduce heat to medium-low and cook until the frittata is almost set but top is still runny, about 2 minutes. Place the skillet under the broiler and keep a close eye on it until the top is golden brown, about 5 minutes. Let it stand for a couple minutes prior to serving then cut into pie pieces and enjoy!
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