A frittata is a mixture of eggs, cheese, and vegetables or meat. This one-pan meal is a great way to repurpose food like this Asparagus Mushroom Frittata!
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
2 tablespoons butter, divided
1 tablespoon oil
2 cups diced potatoes
1 to 2 cups cooked vegetables such as mushrooms, asparagus, red peppers, spinach
2 tablespoons Parmesan, grated
1/4 cup feta cheese or goat cheese, crumbles
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees F.
Melt 1 tablespoon of the butter and oil in an ovenproof skillet over medium-low heat. Add the potatoes and cook without stirring, about 6 minutes. Turn the potatoes over cook 6-8 minutes more. Melt the remaining butter in a small dish in the microwave. Let cool slightly.
Meanwhile, whisk the eggs in a large bowl, stir in the vegetables, cheese, melted butter, salt and pepper. Sprinkle the flour and baking powder over the egg mixture and stir just until mixed.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake until frittata is browned and puffed, about 40-45 minutes until a knife inserted into the center comes out clean.
Serving Size:1/8 recipe
Keywords: baked eggs, how to cook with nonstick pans, best way to use nonstick pans, how to make a frittata