Spring Vegetable Frittata
What is a frittata? It's kind of like an oven baked omelet. You add your favorite ingredients to an oven-safe skillet. Top it with an egg mixture, lightly start the cooking process on the stove and then finish it off in the oven. They are super quick and simple to make. For this recipe we start with some simple fresh ingredients...
- 9 eggs
- 1 bunch of chives
- 1 lemon
- 2 cup grape tomatoes
- 1 cup asparagus
- 0.5 small white onion
- 2 Tbsp + 1/2 teaspoon I Can't Believe it's Not Butter®
- 1.5 cup of shredded Italian cheese blend
- salt and pepper
- 2 Tbsp heavy cream
- 0.33 cup of whipped chive cream cheese
- 1 Tbsp feta cheese
- Preheat your oven to 350?.
- In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese.
- Whisk together and set aside.
- In a oven-safe skillet over medium heat, add 2 tablespoons of I Can't Believe it's Not Butter®. Once the I Can't Believe it's Not Butter® has melted, add your diced onion and sauté for 3-4 minutes over medium heat. Add the asparagus and cook for another minute and a half.
- Next, add 1/2 of your tomatoes and sauté for 1 minute. Reserve the remaining tomatoes for a garnish.
- Pour in the egg mixture and cook just like you would scrambled eggs for 1 minute. This give the frittata a little body and helps the veggies to stay suspended in the dish rather than just fall to the bottom of the pan.
- After one minute, add the remaining cheese to the top and place in a 350? oven for 15-20 until it look just set.
- Remove the frittata from the oven and let rest for 10-15 minutes.
- In the meantime, prep your tomato salad garnish. In a small microwave safe bowl, melt a 1/2 teaspoon of I Can't Believe It's Not Butter®. This should take no more than 20-30 seconds. Add the remaining halved tomatoes to the bowl along with a tablespoon of fresh squeezed lemon juice, salt, pepper & 1 tablespoon of freshly chopped chives. Once the frittata has rested, add your tomato salad & feta cheese to garnish and serve.
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