May 11, 2016

Italian Spring Frittata

According to the calendar, spring has officially arrived here in the Northeast although you wouldn't know it with the cold and rainy weather.  I decided to bring some spring bright colors into my kitchen tonight with an simple egg dish that was just perfect!

4 slices bacon, cup into small pieces
1/2 cup chopped asparagus
1/2 cup red pepper (or a combination of red and yellow)
small onion, chopped
1/2 cup cherry tomatoes, cut in half
6 eggs
1/4 cup milk
1/2 cup fresh mozzarella cheese, thinly sliced

Preheat oven to 400 degrees.
In a ovenproof skillet, saute the bacon over medium low heat.
Add asparagus and onions.

Add the peppers, and cook until the asparagus is tender ~ about 10 minutes.  Add tomatoes.

In a medium bowl, whisk the eggs, parsley, and milk.  Add salt and pepper to taste.

Stir the egg mixture into the vegetables.

Top with cheese.
Bake for approximately 20 minutes or until the cheese is melted and the eggs are no longer runny.

I served mine with a light salad and rosemary rolls.


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