- 6
- Average
- Average budget
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Ingredients
- 1 cup diced asparagus, about 1-inch long segments (I used fresh; frozen may be substituted)
- 1 cup peas (I used frozen and did not thaw before baking)
- 6 large eggs, lightly whisked
- salt and pepper, to taste
- about 1 cup shredded smoked gouda, loosely packed (substitute with mozzarella, fontina, brie, Havarti, or an easy-melting cheese)
Preparation
Step 1
Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
Evenly sprinkle the asparagus over the bottom of dish.
Evenly sprinkle the peas.
Step 2
Evenly pour the eggs over the top.
Season with salt and pepper, to taste.
Evenly sprinkle the cheese over the top.
Step 3
Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Serve immediately; frittata is best warm and fresh although leftovers will keep airtight in the fridge for up to 5 days.