Asparagus And Dill Spring Frittata Recipe

Name: Asparagus And Dill Spring Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1/2 cup half-and-half; 1 shallot (chopped); 5-7 buttom mushrooms (sliced); 5-7 stick asparagus (trimmed and quartered); 2 tablespoons dill (roughly chopped); 1/2 cup smoked Gouda; sea salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 teaspoon crushed red pepper flakes

Servings: persons

6 large eggs
1/2 cup half-and-half
1 shallot (chopped)
5-7 buttom mushrooms (sliced)
5-7 stick asparagus (trimmed and quartered)
2 tablespoons dill (roughly chopped)
1/2 cup smoked Gouda
sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon crushed red pepper flakes

1
Whisk together the eggs and half-and-half in a medium mixing bowl.
2
Add all other ingredients and combine in the bowl.
3
Heat a large non-stick skillet over medium low heat and add butter. Make sure it coats the whole pan.
4
Pour in the eggs and cover. Don't touch it after that!
5
Let the frittata cook over low heat for about 20 minutes. Check periodically to see how it looks. Once the egg has fluffed up to about 1/2 inch in thickness, it should be done! My frittata didn't get put into the oven, which I suppose makes it less traditional, but it's just as easy, and basically comes out the same! I served mine with a bit of sour cream!?

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large eggs, 1/2 cup half-and-half, 1 shallot (chopped), 5-7 buttom mushrooms (sliced), and more.

Yes, Asparagus And Dill Spring Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Dill Spring Frittata

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