Cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced red pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup shredded fresh basil leaves
7 eggs, beaten
1/2 cup cold water
3/4 cup shredded Parmesan cheese, divided
Preheat oven to 400 F
Cut asparagus tips; microwave on high for 1 minute, Set aside. Cut remaining stalks into 1-inch pieces.
Coat a large ovenproof saute pan with cooking spray. Add olive oil to the pan and heat over medium heat. Add asparagus stalks, mushrooms and bell pepper; cook for 2 to 3 minutes, or until asparagus is crisp tender. Sprinkle with salt, red pepper flakes and basil.
Blend eggs and water; pour into pan. Sprinkle with 1/2 Parmesan. Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.
Cook over heat for 8 to 10 minutes, or until almost cooked through. Place in the oven for 5 to 10 minutes, or until puffed and golden.
Makes 6 servings
Foodie Friday at Designs by Gollum
That looks really good and perfect for a light dinner for the 2 of us with leftovers for breakfast. Yum.
ReplyDeleteHi, glad you are back in food blogging world. I made your sesame chicken awhile ago and loved it, but it was during your MIA period. This frittata looks devine! Welcome back! Joni
ReplyDeleteJust stopped by to say hi and see you have another great recipe posted, sounds delicious !!
ReplyDeleteHave a blessed weekend friend !
What a beautiful frittata. I love all of the things you had in there.
ReplyDeleteLovely for sunday brunch! :D
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