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I changed out the cheddar cheese and replaced it with 4tbspn of ricotta whole milk cheese, blended gently with a fork and right before serving placed under broiler ( making sure pan handle is not.in oven) until litely browned. Major differnce on taste - that is the Italian method.
A perfect centerpiece for a lazy Sunday brunch. I was tempted to add sun-dried tomatoes but held off, and glad I did. As presented, the asparagus really shine through and are well complemented by the cheese, in my case a mix of soy gouda and soy mozzarella. I made a slightly lighter version by replacing 2 of the eggs with 4 egg whites and all the butter with a single tablespoon of fancy extra extra virgin olive oil. (Thank heavens for a good non-stick skillet.) Served with a mixed green and strawberry salad and a roasted tomato sauce on the side. Thanks!
Wonderful main dish method of preparing asparagus! I add freshly grated parmigiana reggiano and torn basil leaves to mine. Spectacular frittata!
Just had this for a light supper and it was delicious! Love the little snap of the asparagus in this. Great easy recipe! Thanks cookiedog!
Lovely!! I doubled the cheese and added a teaspoon of chopped garlic and a few twists of fresh pepper...definitely a keeper!
Very quick and easy way to do a frittata. The asparagus cooks very quicky, on about 3-4 minutes and mine were tender. I finished in the oven which took about 8 minutes to doneness. Thanks! Go JEFES! Made for ZWT4
a fabulous asparagus, i used europes best frozen bd the store ones were woody.
I had forgotten how quick and easy frittatas are until I prepared this. There is very little effort for a whole lot of flavor. I did not boil the asparagus, but steamed them in the microwave instead, which really sped things up. I agree with Lavender Lynn that this invites varied ingredients, and will definitely be playing with this for a long time. Thanks for a great, easy recipe. Made for ZWT4.
Easy, delicious, and a low-carb breakfast for us with leftovers for lunch! Once the method is in place, this invites varied ingredients, and we would probably add mushrooms and onions -- but asparagus is a favorite here and great in this. Made for Zaar World Tour '08.