1 cup of asparagus, cut into 1-inch pieces
1 cup of shredded cheddar cheese
There's definitely not a snooze button on a toddler that’s ready for his breakfast. Whereas I should be inspired in the morning with a “Carpe Diem” type of attitude, instead I just want to slap the poet who obviously didn’t coin the phrase after waking at six in the morning with an unusually crabby child.
This recipe was shared with me by a friend; a friend that obviously peruses magazines for delicious new creations. I am glad that she does and that she has shared her findings with me. The original recipe is posted at the bottom of the page but after a little enhancing by two mama’s palates I would have to insist that our variation is tough to beat.
In a large mixing bowl whisk together the eggs and the milk. Toss in the vegetables and spices along with half a cup of the shredded cheese. If you choose to add sausage, brown it in a skillet prior to adding it to the egg mixture. Pour the entire mixture into a pre-greased baking dish or pie plate. The pie plate will offer a more aesthetic presentation but once food hits our table presentation has little merit. Sprinkle the remaining half a cup of cheese on top and bake for 30 minutes at 375 degrees or until cooked through. This recipe (and a relatively strong cup of coffee) can change the outlook on any day. Enjoy!
|Mini Frittatas made in a muffin pan!|
(Bake for 15 minutes at 375 degrees)
Asparagus Frittata (Parents Magazine, May 2011)
¼ cup lowfat milk
¼ cup shredded cheddar cheese
¼ tsp. salt
Freshly ground black pepper
½ cup fresh asparagus cut into 1-inch pieces (start with about 8 ounces fresh stalks)
1. Preheat oven to 375 degree F. Lightly coat a 9-inch pie plate with cooking spray; set aside.
2. In a medium bowl whisk together the eggs, milk, cheese, salt, and pepper. Stir in asparagus and pour into prepared pie plate. Bake about 20 minutes or until set. Remove from oven and let stand 5 minutes before serving.