Tired of boiled eggs in a bag? Try this super easy and satisfying cheesy egg breakfast frittata!
I never get tired of trying different ways to make eggs! First of all, eggs are a crazy cheap and healthy way to fuel up. Secondly, it seems that flavor combinations are endless. I’ve been on a real poached kick lately and, although they are delicious, I was feeling like I was stuck in a rut. Ready to mix it up, I scoured my cookbook (yes, old school!) for a new idea.
Trusty Betty Crocker did not disappoint. I found a 3 ingredient recipe that sounded too tasty and easy to be true. A frittata? I had never made one, not sure I had ever even eaten one, but I knew I had to try it.
With a half dozen eggs, a hand full of asparagus, and some shredded cheese, I whipped up this delicious meal in no time. I loved the simplicity and ease of the meal prep.
In this recipe, the asparagus cooks to perfection with the eggs, no sauteeing needed beforehand. My husband was a fan of the fluffy and light texture. We will definitely be making this one again!
Here are tips for best success:
- Fresh asparagus is a must
- Add some shredded cheese towards the end of cooking on top
- Always use a cast-iron skillet or pan
10 stalks of asparagus cut into 2-inch pieces Half a dozen eggs 1 cup shredded cheddar cheese Salt & pepper to taste
Whip eggs together in a large bowl. Add asparagus and cheese, stirring to combine. In your cast-iron skillet or pan melt 2 tablespoons of butter, or use canola oil to grease pan. Pour egg mixture into the pan and cook on grill over the fire for approximately 15-20 minutes.