Frittatas · Vegetables / Side Dishes

Asparagus and Green Onion Frittata

I think I may have said this before, but underneath the fancy name, a frittata is really just a crustless quiche.

Which happens to be a whole lot less work when you don’t have to make the crust.

They also happen to fall under the category of “throw in whatever vegetables are languishing in the fridge” – because that’s exactly what I did the other night when I made this – a container of leftover roasted asparagus, a rogue zucchini, a few strips of roasted peppers and a half -package of mushrooms….all coming together for a new and improved purpose.


Delicious as is, I will admit that the leftovers were mighty tasty the next day. I shamelessly smothered them in hot sauce and a bit of sour cream…mmmmmmm…….

Asparagus and Green Onion Frittata – adapted from bon appetit

2 tbs. (1/4 stick) butter
1 cup chopped green onions
2 1/2 cups roasted asparagus
1/2 cup sliced roasted red/orange peppers
1 cup sliced mushrooms
1 zucchini, shredded
8 large eggs
1 cup shredded cheese ( I used cheddar)
Fresh ground black pepper

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add onions and sauté 4 minutes. Add asparagus, peppers, mushrooms, and zucchini – saute for about 5 minutes, or until the mushrooms are tender. Season with black pepper. Whisk eggs in a medium bowl with a splash of milk – add to skillet and cook until almost set. Sprinkle cheese over the top. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.


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