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For the Frittata
8 organic, free range eggs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt and a pinch of pepper
For the Filling
2 tablespoons butter or olive oil
2 tablespoons diced red onion
1/2 cup diced potatoes
1/2 chopped asparagus
1/2 cup cubed mozzarella, Gruyere or Fontina
1 tablespoon chopped soft herbs like basil, dill or parsley
Preheat the oven to its broil setting.
In a medium sized bowl, using a for, whisk together the eggs, Parmesan, salt, and pepper. Set aside.
Heat a medium sized, nonstick, oven safe pan over medium high heat. Add the butter and let it melt. Add the onion, potatoes, and asparagus to the pan and saute for 8 minutes or until the potatoes are soft.
Pour the eggs into the pan and reduce the heat to 4 to 5 minutes or until the egg mixture is starting to set. Top with mozarella cubes.
Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from the pan and cut into wedges. Garnish with herbs.
Yummy! We left out the asparagus since I didn’t have any but it was still delicious!
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.