A frittata perfect for Easter morning with all the spring veggies plus protein to keep you satisfied all morning
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Meme
Ingredients
1tablespoonoil or butter
1onionchopped
1bell pepperchopped
2carrotschopped
4ozmushroomschopped
½lbasparaguschopped
¾teaspoonsaltdivided
¼teaspooncrushed red pepper flakes
¼teaspoongarlic powder
5eggs
⅓cupmilk
¼teaspoonhot sauce
¼teaspoonblack pepper
2ozGruyereSwiss, or Parmesan cheese, shredded
Instructions
Preheat oven to 400°F
In an oven-safe 10 inch skillet, heat the oil or butter over medium heat. Add the onions, bell peppers, and carrots and saute for about 5 minutes.
Stir in the mushrooms and asparagus. Season with ½ teaspoon salt, the crushed red pepper flakes, and the garlic powder. Cook until the mushrooms release their juices, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, milk, hot sauce, black pepper, salt-free seasoning, and remaining ¼ teaspoon salt. Set aside.
Once the mushrooms have released their juices, turn the heat to medium-low. Spread the veggies in an even layer, and pour the egg mixture over the veggies. Move the pan around the get the eggs to cover the veggies. Cook for 10 minutes over medium-low heat.
Sprinkle the frittata with cheese. Transfer skillet to the preheated oven and cook for 5-10 minutes depending on how done you like your eggs. If desired, turn the oven to broil and broil for about 2 minutes until cheese is bubbly and golden.
Take out of oven and let sit for about 5 minutes before cutting into wedges. {Be careful, the skillet and handle will be really hot!!}