I’ve been intimidated by omelettes ever since Home Economics in Grade 8. It’s the idea of lifting the egg off the skillet at just the right time and letting the raw egg on top to spill down onto the skillet and then placing the cooked egg back down to create a flaky, layered texture. Way to finicky for me. Frittata is easier. Just throw the ingredients in a skillet and back.

Watch Harrison Ford make frittata!

Tomato and asparagus brighten up this frittata with colour and flavour.

Print Recipe

Frittata

Like an omelette, but easier to make. Get creative with this recipe by trying different meat (ham, chicken, sausage) and vegetables (bell peppers, hot peppers, broccoli, cauliflower, etc.)

Prep Time15

Cook Time30

Course: Breakfast

Cuisine: Italian

Keyword: asparagus, eggs, frittata, tomato

Servings: servings

Calories: 390kcal

Equipment

1 10-inch oven proof skillet

Ingredients

1/4 cup Butter
8 Asparagus spears cut into 2-inch lengths
1 cup Mushrooms sliced
1 Medium onion chopped
1/2 cup Bacon pieces
6 Eggs
1 Tomato sliced
Sprinkle Ground black pepper
1 cup Shredded cheddar cheese

Instructions

Preheat oven to 325°F.
Melt butter in a 10-inch oven proof skillet on stove top.
Add prepared asparagus to skillet and cook for a couple minutes. Remove asparagus and set aside.
In same skillet, add mushrooms, onion and bacon and cook over medium heat until onions are tender.
In a medium bowl, beat eggs until frothy. Pour into skillet and stir gently.
Evenly place asparagus and tomatoes on top of egg mixture.
Sprinkle with ground black pepper and shredded cheese.
Put in the oven and cook for 20-30 minutes until cheese melts and egg mixture sets.

Nutrition

Frittata is great for brunch and is featured in my book Meal Planning Made Easy.

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A complete guide to meal planning. Julia Stewart photo.

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Frittata