Rating: 4 stars
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"A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation."

Matt Moore
Recipe by Southern Living May 2014

Gallery

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.

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  • Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.

  • Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.

  • Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.

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