This frittata works for breakfast with fruit and toast. It is also good for lunch with a side salad or for dinner with vegetable side dishes and baked ham. The frittata also keeps several days in the refrigerator. Reheat for 2-3 minutes in the microwave.
1 tablespoon olive oil
6 spears of fresh asparagus, cooked and diced
½ cup jarred roasted red bell pepper, chopped
½ cup cherry tomatoes halved
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
Salt to taste
8 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese
Preheat the broiler.
Heat olive oil in a large ovenproof skillet over medium heat; cook and stir asparagus and roasted red bell pepper until the vegetables are hot.. Stir in cherry tomatoes, garlic, oregano, basil, and salt, and continue cooking until the tomatoes are soft for another 3 minutes. Sprinkle mixture lightly t with salt.
Whisk eggs and milk in a bowl and pour into the skillet to cover the vegetables with egg mixture. Pull up an edge of the frittata with a spatula and tilt the pan to allow the unset egg to run underneath and continue around the pan, lifting the frittata edge, tilting the an, until all the egg mixture is set.
Sprinkle with feta and Cheddar cheese. Place the pan under the broiler. Cook 1 to 2 minutes until the cheese melts. Cut in slices to serve.
May 17, 2021 at 8:56 am
Wonderful combination of ingredients.
May 17, 2021 at 9:45 am
Delicious! Something so perfect about eggs with feta cheese. Your toast looks marvellous in that photo, yum!
May 17, 2021 at 10:33 am
Yes there is. I am so glad this recipe appeals to you.
May 17, 2021 at 11:30 am
A perfect weekend breakfast to enjoy leisurely.
For the Love of Cooking
May 17, 2021 at 12:06 pm
I love frittatas. The Greek flavors make this meal extra special.
Dorothy's New Vintage Kitchen
May 17, 2021 at 12:46 pm
Looks wonderful! Asparagus season is one of my favorites!!! We had asparagus in our frittata this Sunday! Great minds.