Breakfast/brunch

Easy Spring Frittata

photo by:

kraft

I prefer to cook the asparagus for a few minutes in a pot of boiling water before putting them in the frittata. Also I sliced up a roma tomato and laid it on top of the eg...read more

posted by

redbunny

on 2/8/2006

time

prep:

10 min

total:

35 min

servings

total:

4 servings

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what you need

Tbsp. KRAFT Lite House Italian Dressing

lb. asparagus spears, cut into 1/2-inch lengths

eggs

1/4

cup milk

cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

Make It

PREHEAT oven to 350°F. Heat dressing in large nonstick ovenproof skillet on medium-high heat. Add asparagus; cook 5 minutes, stirring occasionally.

BEAT eggs, milk and 1/2 cup of the cheese in medium bowl until well blended. Pour over asparagus; stir until well blended.

BAKE 20 minutes or until center is set. Sprinkle with remaining 1/2 cup cheese; continue baking 5 minutes or until cheese is melted. Cut into 4 wedges to serve.

Kraft Kitchens Tips

How to Ovenproof Your Skillet

Wrap several layers of foil around the plastic handle.

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NarkyJ

posted:5/8/2009

This was very good, I thought it might have to much asparagus, but I was wrong. I might try adding some chopped red pepper or mushrooms as well. Very good.

a cook

posted:5/8/2009

It was just OK.

beckyzorn

posted:10/30/2008

Yes I will try this new recipe

redbunny

posted:2/8/2006

I prefer to cook the asparagus for a few minutes in a pot of boiling water before putting them in the frittata. Also I sliced up a roma tomato and laid it on top of the egg mixture and then sprinkled the cheese. Its good and gives a nice splash of color. My family loves this recipe and I make it whenever we have friends or family over for breakfast.

Dee160

posted:11/10/2005

I have made this many times,very easy and fast my family loves it.

GinaMJ

posted:4/7/2005

This was very easy to make and tasted really good. I never used the skillet in my oven before but I followed the tip and wrapped foil around the handle. It worked out fine and the eggs set well.

a cook

posted:10/11/2004

I have made this several times with a new new twist each time. Now my boyfriend and I each make a pan with either sliced black olives and onions, with diced ham and black olives or sliced red and green peppers. We have brought this to many parties! Our favorite is still the original with asparagus. Thanks!!

cgirl001

posted:8/6/2004

This is one of my first recipes from this site, as well as one of my favorites! I made it at home to practice, and then for an office picnic, and everyone wanted a copy of the recipe. Yum!

EAHESS

posted:7/4/2004

Using fresh tender asparagus, the flavor of the asparagus comes through. Great quick recipe either as an entree or as a side.

a cook

posted:6/16/2004

It was rather bland. I would make it again, but I would add some tomato, basil, and possibly a few other spices, and perhaps some ham.