Vegetable Fritatta
From canned_food_fan 14 years ago
- 15 minutes to make
- Serves 4
Fabulous frittatas anyone? This breakfast skillet sensation is layered with hearty and nutritious canned asparagus, potatoes and mushrooms, topped with grated Parmesan cheese. Once baked this delicious and healthful dish is the perfect morning start – and a great breakfast or brunch choice on leisurely weekends!
Ingredients
- 6 eggs shopping list
- 1 tablespoon chopped parsley shopping list
- salt and pepper, to taste shopping list
- 2 tablespoons olive oil, divided shopping list
- 1 small onion, finely chopped shopping list
- 1 can (15 ounces) asparagus cuts and tips, drained shopping list
- 1 cup canned, sliced potatoes, drained shopping list
- 1 can (4 ounces) sliced mushrooms, drained shopping list
- 1 large plum tomato, sliced 1/4-inch thick shopping list
- 1 tablespoon grated parmesan cheese shopping list
How to make it
- Heat oven to 350ºF.
- Beat the eggs with parsley, salt and pepper; set aside.
- Heat a medium, ovenproof, non-stick skillet over medium-high heat. Add one tablespoon olive oil and onions, and cook until lightly browned. Remove onions from the skillet and set aside.
- Wipe the skillet clean and return to heat. Add remaining olive oil to the skillet. Add eggs and cook over medium-high heat for 3 to 4 minutes, or until the eggs begin to set. Sprinkle onions, asparagus, potatoes, mushrooms, and tomato over the top. Sprinkle with Parmesan cheese.
- Bake for 5 to 10 minutes, or until the egg is set in the center. Slide the frittata onto a serving dish and cut into quarters.
People Who Like This Dish 3
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- canned_food_fan Pittsburgh, PA
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