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Fresh Tomato & Asparagus Frittata

Breakfast & Brunch Recipes from AlansKitchn.comMakes 6 servings
Prep Time: 25 min
Cooking Time: 15 min


  • 1/2 - pound fresh asparagus spears, trimmed
  • 1/4 - cup butter
  • 4 - ounces (1 cup) sliced fresh mushrooms
  • 1 - medium (1/2 cup) onion, chopped
  • 6 - eggs
  • 8 - slices (2/3 cup) bacon, cooked, crumbled
  • 1 - small tomato, sliced
  • 4 - ounces (1 cup) Cheddar Cheese, shredded


  1. In a nonstick 10-inch skillet, place asparagus spears and add enough water to cover.
  2. Bring to a full boil. Cook over medium heat for 5 to 7 minutes or until crisply tender.
  3. Drain and transfer asparagus to small plate.
  4. In the same skillet, melt butter until sizzling. Add mushrooms and onion and cook over medium heat for 3 to 4 minutes or until tender.
  5. In a medium bowl, beat eggs until frothy. Stir in bacon.
  6. Pour into skillet. Stir gently over medium heat to cook evenly on bottom for 3 to 4 minutes.
  7. As egg mixture sets, lift edges with spatula to allow uncooked egg to flow underneath.
  8. Arrange tomato slices and asparagus on top.
  9. Cover and continue cooking for 4 to 5 minutes or until eggs are set.
  10. Sprinkle with cheese and cut into wedges.

Alan's Kitchen Tip:

  • Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.

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