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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Frittata w/ Sundried Tomatoes & Asparagus Recipe

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This recipe for Frittata w/ Sundried Tomatoes & Asparagus is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz fresh asparagus, cut into 1 1/2" lengths
1/2 tsp vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1/4 C oil packed sun-dried tomatoes
salt & pepper
1 C Gouda or Gruyere Cheese, grated
1/2 C Old Cheddar Cheese, grated
8 lg eggs
1/3 C fresh bread crumbs
3 T Milk
2 T Fresh Basil, chopped
Directions:
Directions:
350º oven
In nonstick skillet, heat oil over med heat, add onion, garlic, tomatoes and half of the salt and pepper; cook stirring for 2 minutes.
Add asparagus and 3 T water, cover and cook for 3 minutes until asparagus is tender-crisp. Transfer to 9" pie plate. Sprinkle with half of the cheese.
In bowl whisk together eggs, crumbs, milk, basil and remaining salt and pepper. Pour over asparagus mixture.
Sprinkle with remaining cheese.
Bake 350º oven for 25-30 minutes until set.
Number Of Servings:
Number Of Servings:
6

 

 

 

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