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    You are in: Home / Breakfast / Emmentaler and Asparagus Frittata Recipe
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    Emmentaler and Asparagus Frittata

    Emmentaler and Asparagus Frittata. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Julie B's Hive's Note:

    Found on a recipe card in the deli section next to the imported cheeses.

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    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Beat eggs, milk, salt and pepper in a medium-size bowl until blended.
    3. 3
      Stir in 1/2 cup cheese. Set aside.
    4. 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. 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. 6
      Place skillet under broiler. Broil 2 minutes or until top is set but not brown.
    7. 7
      Top with remaining 1/2 cup cheese. Let stand until cheese has melted.
    8. 8
      Cut into 6 wedges.

    Ratings & Reviews:

    • on February 02, 2009


      I used 12 ounces of asparagus (one package). They were small, they were perfect for that. I used skim milk. No salt. Instead of emmenthaler, I used reduced-fat swiss cheese. I used only 1/2 tbs of unsalted butter. No onions because of DH. It was really easy to do. IT was perfect. Thanks Julie. It's so tasty and for me healthy. Made for Beverage tag.

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    • on January 26, 2009


      We just licked our plates clean on this one. The cooking method is perfect and produced the fluffiest, puffiest, tastiest frittata I've ever made. The combination of stove-top plus oven broiling must be the secret. I suspect the ingredients can be altered endlessly. I used 3 sliced green onions, a shredded zucchini and Asiago cheese and it was marv. My non-stick fry pans have plastic handles, so I put butter in my regular 10" pan, sauteed the vegetables, then Pam sprayed all around the edges before adding the eggs. It ended up with a slightly brown base, but came out of the pan easily. Thank you Julie for this great recipe. I'm never going to make a frittata any other way!

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    • on November 16, 2008


      I made this for Sunday breakfast and it was a hit. It was surprisingly easy, and a great use for some leftover Emmenthaler that I had in the frig. My husband even suggested trying a variety of cheeses or possibly adding a specialty ham for a fun twist. We plan to try both soon!

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    Nutritional Facts for Emmentaler and Asparagus Frittata

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 137.7
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 3.6 g
    Cholesterol 288.9 mg
    Sodium 216.1 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.7 g
    Sugars 1.1 g
    Protein 10.1 g

    The following items or measurements are not included:

    emmenthaler cheese

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