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Asparagus, Mushroom and Cherry Tomato Frittata


4 Tbsp pure olive oil, divided

1 C asparagus, cut in 1-inch pieces

4 oz fresh crimini (baby bella)

mushrooms, thinly sliced

1 C cherry tomatoes

2 Tbsp chopped basil

6 large eggs

4 Tbsp crumbled goat cheese

S & P


Heat 2 Tbsp oil in medium skillet over medium-high heat

Add asparagus, mushrooms and cherry tomatoes; season with salt and pepper and sautée until tender. Remove from heat

Preheat broiler. Whisk eggs with salt and pepper

Heat 2 Tbsp oil in medium nonstick ovenproof skillet over medium-high heat. Add eggs and gently stir in vegetables

Reduce heat to medium, sprinkle in cheese and cook until eggs are almost set, about 5 minutes

Transfer frittata to broiler. Broil just until set in center, about 1 minute

Serve warm or at room temperature

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December 17, 2010 | Unregistered Commenterkimolee

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