Ingredients
- Ingredients
- 12 large eggs
- 3/4 cup grated parmesan
- 1/2 cup milk
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 pound asparagus, cut into 1-inch pieces
- 1 bunch green onions, thinly sliced cheese
- 1 pound fresh spinach
- 1/2 pound sliced mushrooms
- 1 sliced tomato
Preparation
Step 1
Preheat the oven to 375 degrees F.
In a medium bowl, beat the eggs, Parmesan, milk, 1/2 teaspoon salt and 1 pepper with a whisk.
In a 12-inch nonstick skillet with an oven-safe handle, melt the butter on medium-high heat. Stir in the asparagus, mushrooms and the remaining 1/4 teaspoon salt, and cook 4 minutes. Add the green onions, spinach and cook 2 minutes, stirring often. Spread the vegetable mixture evenly in the skillet.
Reduce the heat to medium-low. Pour the egg mixture into the skillet and cook without stirring until the mixture starts to set around the edge, 4 to 5 minutes. Slice the tomato and place on top sprinkle extra parmesan cheese over top. Place the skillet in the oven and bake until set, about 15 minutes. Invert the frittata onto a serving plate and cut into wedges.