Asparagus Frittata Recipe

Ingredients for Asparagus Frittata

• 1 pound asparagus spears
• Chives
• Parsley
• Sweet Marjoram
• Garlic Powder
• Cheddar Cheese
• Fresh Parmesan Cheese
• Self Raising Flour
• Butter
• 6 large eggs
• 1/2 cup milk
• Cracked Pepper
• 2 tablespoons chopped spring onions

How to Make Asparagus Frittata

1. Preheat oven to 180°C (350°F). Lightly steam 1 pound asparagus spears until tender-crisp (about 5-7 minutes). Set aside to cool slightly.
2. In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/4 cup grated Parmesan cheese (reserve some for topping), 1/4 cup chopped fresh herbs (such as chives or dill), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add 1 cup shredded tasty cheese (cheddar, Gruyere, or similar) and 1/2 cup chopped mushrooms and 1/2 cup chopped red bell pepper (optional) to the egg mixture. Gently fold in the steamed asparagus.
4. Grease a 9x13 inch baking dish or a buttered Swiss roll tin. Pour the egg mixture into the prepared dish.
5. Sprinkle the top with 2 tablespoons of chopped spring onions and the remaining Parmesan cheese.
6. Bake for 30-35 minutes, or until the frittata is set and lightly golden brown. If baking in a hooded barbecue, preheat the barbecue to medium heat and bake for 15 minutes with the hood down. Reduce heat to low and cook for another 10-15 minutes until set.
7. Let cool slightly before slicing and serving. Enjoy warm or cold!