TOMATO ASPARAGUS FRITTATA

Tomato Asparagus Frittata image

With spears of fresh asparagus and sliced tomatoes, this hearty garden frittata from Barbara Nowakowski of North Tonawanda, New York comes together in no time.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

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Ingredients

1/4 pound fresh asparagus, trimmed and halved
6 large eggs
8 bacon strips, cooked and crumbled
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1/4 cup butter
1 medium tomato, sliced
1 cup shredded cheddar cheese

Steps:

Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. , In a bowl, whisk eggs until frothy; stir in bacon. In a large skillet, saute mushrooms and onion in butter until tender. Add egg mixture. As eggs begin to set, lift edges, letting uncooked portion flow underneath until eggs are soft-set. , Arrange asparagus over egg mixture to resemble spokes of a wheel. Top with tomato slices. Cover and cook over medium-low heat until eggs are set. Sprinkle with cheese. Remove from the heat. Cover and let stand for 3-4 minutes or until cheese is slightly melted.

Nutrition Facts : Calories 203 calories, Fat 17g fat (9g saturated fat), Cholesterol 195mg cholesterol, Sodium 294mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.