Fans of having breakfast for dinner are bound to love this delicious frittata recipe. Eggs are a great superfood, but let’s be honest: scrambled and hard-boiled eggs can get kind of boring over time. A frittata, on the other hand, is basically a combination of an omelette and a quiche — making it a delicious alternative for those who still enjoy eggs, but want to liven it up a little. This frittata recipe features the winning combo of eggs, veggies, and cheese — meaning it’s actually a quite filling way to either start your day, or enjoy it throughout.
This is a great recipe to make on a Sunday. The recipe makes six servings, so it will leave you with leftovers to bring to work or school for the rest of the week.
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 tablespoon water
- Preheat oven to 325° degrees F (165 degrees° C).
- Melt butter in skillet. Pour in asparagus and olive oil, stir, and cook for about 10 minutes. Once asparagus is tender, stir in mushrooms and cook for an additional five minutes.
- Whisk eggs, water, and thyme together in bowl. Pour into skillet, cover, and cook on low heat for five minutes.
- Put the skillet into the oven and bake for approximately ten to fifteen minutes.
- Once the eggs are cooked, top them with mozzarella and Parmesan cheese. Broil until the cheese is melted and slightly crispy.
Thanks to All Recipes for the recipe and the imagery!