1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
1 cup small cherry or grape tomatoes
Instructions
Preheat oven to 400 F. Whisk together eggs, egg
whites, Parmesan cheese, pepper, and basil;
reserve in refrigerator until ready to use.
Heat 1 tablespoon olive oil in a 10-inch cast-iron
skillet or oven-safe pan over medium-high heat.
Add onion and cook, stirring, until soft and
slightly golden, 7 to 9 minutes.
Add turkey bacon and cook, stirring, until crisp,
4 to 5 minutes. Add mushrooms and cook until
softened, 3 to 4 minutes. Add potato, asparagus,
and tomatoes; cook 2 more minutes until asparagus
just begins to soften.
Add remaining oil to skillet and stir to
incorporate with bacon and vegetables. Add egg
mixture and tilt pan to evenly distribute eggs.
Cook until eggs just begin to set, 3 to 4 minutes.
Transfer to oven and bake until top is lightly
browned and eggs are fully set, 11 to 12 minutes.
Remove from oven and let cool slightly. Cut into 6
equal-size wedges. (Note- Can be served warm or at
room temperature.)
Originally Submitted
9/1/2020
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