Asparagus, Peas, and Smoked Gouda Frittata

By bea1085

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Asparagus, Peas, and Smoked Gouda Frittata

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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)

Details

Servings 6
Level of difficulty Average
Cost Average budget

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.