Emmentaler And Asparagus Frittata – a delicious recipe with eggs, milk, salt, ground black pepper, emmenthaler cheese, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat broiler.
2
Beat eggs, milk, salt and pepper in a medium-size bowl until blended.
3
Stir in 1/2 cup cheese. Set aside.
4
Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus. Cook and stir 3 minutes until vegetables are crisp, yet tender.
5
Reduce heat to medium and pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
6
Place skillet under broiler. Broil 2 minutes or until top is set but not brown.
7
Top with remaining 1/2 cup cheese. Let stand until cheese has melted.
8
Cut into 6 wedges.
517
kcal
Calories
33
g
Fat
18
g
Carbs
42
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 eggs, 1/3 cup milk, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, and more.
Yes, Emmentaler And Asparagus 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.
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