Comida Kraft
Recipe Box

Easy Spring Frittata

Prep Time
10
min.
Total Time
35
min.
Servings

4 servings

There's no better way to capture spring than by making this frittata filled with Italian dressing, fresh asparagus and cheddar cheese.

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What You Need

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Make It

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  • 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.

How to Ovenproof Your Skillet

Wrap several layers of foil around the plastic handle.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 270
Total fat 17g
Saturated fat 7g
Cholesterol 445mg
Sodium 420mg
Carbohydrate 9g
Dietary fiber 3g
Sugars 3g
Protein 22g
% Daily Value
Vitamin A 30 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I prefer to cook the asparagus for a few minutes in a pot of boiling water before putting them in... 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.
Date published: 2006-02-08
Rated 4 out of 5 by from This was very easy to make and tasted really good. 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.
Date published: 2005-04-07
Rated 4 out of 5 by from I substituted fat free cheese and egg beaters to lower the cholesterol and it turned out wonderful. I substituted fat free cheese and egg beaters to lower the cholesterol and it turned out wonderful. A dash of hot sauce perked it up as well. A great breakfast for guests!
Date published: 2003-05-21
Rated 4 out of 5 by from This was very good, I thought it might have to much asparagus, but I was wrong. 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.
Date published: 2009-05-09
Rated 4 out of 5 by from This recipe was easy to make and delicious! This recipe was easy to make and delicious! I have a cast iron skillet that easily went from the stovetop to the oven. What a great combination.
Date published: 2003-05-04
Rated 5 out of 5 by from This was absolutely fabulous. This was absolutely fabulous. I added a couple of shakes of red pepper flakes to it also.
Date published: 2003-05-08
Rated 5 out of 5 by from I have made this many times,very easy and fast my family loves it. I have made this many times,very easy and fast my family loves it.
Date published: 2005-11-10
Rated 4 out of 5 by from Yes I will try this new recipe Yes I will try this new recipe
Date published: 2008-10-31
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