How to Make Asparagus & Cheese Frittata

Ingredients: 5 large eggs, 1/2 cup grated Romano cheese, 1/2 cup vegetable broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 slices

Italian bread (1/2 inch thick), cubed, 2 tablespoons olive oil, 2 cups cut fresh asparagus (1/2-inch pieces), 1 medium onion, finely

chopped, 1/2 cup shredded Gruyere cheese. Warm up the broiler. Mix the first five ingredients in a small bowl until well combined,

then add the bread chunks. Heat the oil in an 8-inch ovenproof skillet over medium-high heat. Add the onion and asparagus, and

simmer and stir for 8 to 10 minutes, or until the onion is soft. Turn down the heat to medium-low and add the egg mixture.

Cook for 4–6 minutes, or until almost set, while covered. Add a little Gruyere cheese on top. Broil 3–4 inches from the heat

source for 5 minutes, or until the eggs are fully set and the cheese has melted. Give it five minutes. Chop into wedges.

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