Asparagus and Swiss frittata

By á-39535

*vegetable side, breakfast

Ingredients

• 1/2 lb asparagus, tough ends trimmed off
• 1/2 cup shallots, chopped
• 2 tsp butter
• 6 eggs
• 1 T milk
• 3 T shredded parmesan cheese
• 6 oz Swiss cheese
• salt and fresh pepper to taste

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Steam asparagus crisp and tender, about 2-5 minutes.
Slice on the diagonal.

Preheat oven to 350°.

Heat butter in a large skillet over medium heat.
Stir in shallots and saute until soft about 4-5 minutes.
Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, shredded cheese, milk, salt, and pepper.
Add the swiss and mix well.


Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.

Move the skillet to oven. Cook about 15 minutes, or until frittata is completely cooked.

Serve warm, cut into wedges.