Description
This asparagus and Havarti frittata is a delicious and easy dish perfect for any meal of the day.
Ingredients
Scale
- 8 oz. fresh asparagus, ends trimmed and cut into small pieces
- 2 tsp. olive oil
- 2/3 cup diced cherry tomatoes
- 1 tsp. dried dill weed
- 4 oz. Havarti cheese, cut into small cubes
- 6 eggs, beaten well
- Spike seasoning, Vege-Sal, and fresh ground black pepper to taste
- sliced green onions for garnish (optional, but good)
Instructions
- Cut off the woody ends of the asparagus spears, then cut asparagus into pieces about 1 1/2 inches long.
- Heat oil in a heavy frying pan over medium-high heat, add asparagus and cook for 3-4 minutes.
- While asparagus cooks, dice the cherry tomatoes into halves (or fourths if they’re large) and dice the cheese into small pieces.
- After asparagus has cooked for 3-4 minutes, add the cherry tomatoes and dill weed and cook for 1-2 minutes more.
- Break eggs into a bowl and beat well.
- When tomatoes have cooked for 2 minutes, pour eggs over, season with Spike Seasoning and Vege-Sal or salt, and fresh ground black pepper.
- Then sprinkle cheese over the top.
- Start to preheat the broiler.
- Cover pan and cook on low heat about 8-10 minutes, or until eggs are set and the cheese is completely melted on the top.
- Put frittata under the broiler for a few minutes, checking carefully to see when it’s starting to get brown.
- When the top is browned to your liking, cut frittata into six wedges, garnish with sliced green onions, and serve hot.
Notes
- Adjust the amount of olive oil depending on your pan.
- Keep an eye on the frittata while under the broiler to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg