Asparagus Frittata
What You Need
- 2 tablespoons Italian dressing
- 2/3 cup sliced fresh mushrooms
- 1/3 cup chopped red pepper
- 1 (14.5oz.) can Michigan Asparagus cuts and tips, drained
- 8 eggs
- 1/4 cup milk
- 3/4 cup shredded provolone cheese, divided
- 1/4 cup freshly grated Parmesan cheese
Average
4
Canned Asparagus
What You Do
Heat dressing in large, ovenproof skillet over medium heat.
Add mushrooms and red pepper.
Cook and stir for 5 minutes.
Add well-drained Michigan Asparagus.
Beat eggs, milk and 1/2 cup provolone cheese in medium bowl.
Pour over vegetable mixture in skillet.
Bake at 350F for 20 minutes (or until eggs are almost set).
Remove from oven and sprinkle with remaining 1/2 cup of provolone and Parmesan cheese.
Bake for 5 minutes (or until cheese is melted).
Cut into wedges and serve.
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