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Cook'n with Betty Crocker 
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Cheesy Asparagus Frittata |
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Serves: 2 Print this RecipePrep: 10 min Cook: 16 min The best way to remove the tough ends of the asparagus is to break them off as far down as the stalks snap easily. 4 eggs 1/4 cup milk 3/4 teaspoon chopped fresh chervil or 1/4 teaspoon dried chervil leaves 1/8 teaspoon salt 1/2 cup shredded Swiss cheese or Havarti cheese (2 ounces) 2 tablespoons butter or margarine 3/4 cup fresh or frozen asparagus spears, cut and thawed 1 clove garlic, finely chopped 1/4 cup chopped seeded tomatoes 1. Beat eggs, milk, chervil and salt in medium bowl until blended. Stir in cheese. Heat butter in 8-inch ovenproof skillet over medium heat until melted. Cook asparagus and garlic in butter about 3 minutes, stirring occasionally, until asparagus is crisp-tender. Stir in tomato; reduce heat to medium-low. 2. Pour egg mixture over vegetables. Cover and cook about 9 minutes, without stirring, until eggs are set almost to center and are light brown on bottom. Remove cover. 3. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until eggs are completely set and just starting to brown. 1 Serving: Calories 335 (Calories from Fat 280); Fat 31g (Saturated 16g); Cholesterol 485mg; Sodium 440mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 23g % Daily Value: Vitamin A 38%; Vitamin C 12%; Calcium 36%; Iron 8% Diet Exchanges: 3 High-Fat Meat, 1 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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