Side Pannel
Asparagus, Peas, and Smoked Gouda Frittata
- Prep Time: 5 Minute(s)
- Cooking Time: 20 Minute(s)
- Serves: 6 Servings
Asparagus, Peas, and Smoked Gouda Frittata
- Recipe Submitted by Apple Girl on 04/24/2014
Category: Healthy Recipes, Vegetarian, Asparagus
Ingredients List
- 1 cup diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)
- 1 cup peas (I used frozen and did not thaw before baking)
- 6 large eggs, lightly whisked
- salt and pepper, to taste
- about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)
Directions
Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
Evenly sprinkle the asparagus over the bottom of dish.
Evenly sprinkle the peas.
Evenly pour the eggs over the top.
Season with salt and pepper, to taste.
Evenly sprinkle the cheese over the top.
Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Serve immediately; frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.
Evenly sprinkle the asparagus over the bottom of dish.
Evenly sprinkle the peas.
Evenly pour the eggs over the top.
Season with salt and pepper, to taste.
Evenly sprinkle the cheese over the top.
Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Serve immediately; frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.
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