ASPARAGUS FRITTATA BY SHARON
This fresh & flavorful quick supper, is from Southern Living magazine dated April 2012. I like to toss some ham in with frittatas & quiches, when I want it to be a little more filling. I also tweaked a couple of things, to have less fat & be more to my taste. This is vegetarian, unless you decide to add the ham to it. This is cooked on the stove top, baked, & broiled, in a 10 inch ovenproof skillet.
Provided by Sharon Colyer @Cmom02
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, and place oven rack 6 inches from top of heat source. Snap off, and discard tough ends of asparagus. Cut asparagus diagonally into 1 inch pieces. Melt butter in a 10 inch ovenproof skillet over medium-high heat; add onion, and sauté 3-4 minutes, or until onion is tender. Add asparagus; sauté 3-4 minutes, or until tender. (Sprinkle cooked chopped ham in with asparagus, if using.) Add garlic, and sauté 1 minute.
- Whisk together eggs and next 3 ingredients, until well blended. Stir in 3/4 cup Gouda cheese. Fold egg mixture into vegetable mixture in skillet. Cook, stirring occasionally, 2-3 minutes, or until almost set. Sprinkle with Parmesan cheese and the remaining 1/4 cup Gouda cheese.
- Bake for 5 minutes, or until set. Increase oven temperature to broil, and broil 3-4 minutes, or until golden brown.
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